New Taste Journal

2.5 Cups Whole Wheat Fllour

1 teaspoon Baking Soda

1 teaspoon Baking Powder, non-aluminum

1 teaspoon Ground Cinnamon

1 pinch Ground Clove

1 pinch Salt

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3/4 Cup Chopped Walnuts

4 Tablespoons Flax Seed, whole

1 Tablespoon Cornmeal, medium grind for crunch, optional

1/2 Cup Raisins

Heat Oven To 350 Degrees.

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Place a sifter or strainer over a medium size bow.

Add a cup of flour and sift into the bowl.

Add remaining 1.5 cups of flour to the sifter/strainer.

Gather and measure:

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Baking Soda

Baking Powder

Ground Cinnamon

Ground Clove

Salt

Place into strainer with remaining flour.

Use a spoon to help sift all ingredients in the strainer into the bowl.

Chop the walnuts.

Gather and measure remaining dry ingredients:

*

Walnuts

Flax Seed

Cornmeal

Raisins

Add all dry ingredients to bowl with sifted flour.

Use your clean hands to toss dry ingredients together.

Be sure to beak apart any raisins that may have clumped together.

Use a non-stick muffin pan if you have one.

Place a little oil into a bowl.

Dip one finger into the oil, then dip it into a muffin cup.

Using your finger, rub that tiny bit of oil all over the cup.

Repeat 11 more times until all cups are finished.

You need 4 perfectly over-ripe bananas.

The best flavor comes from bananas that are just a little over-ripe and freckled, not the dark and mushy ones.

5 ounces of tofu is about 1/3 of a regular size container which is 14 ounces.

We recommend almond milk, or soy milk or coconut milk without added sugar.

Gather and measure all wet ingredients.

Place ingredients into a blender cup:

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Bananas

Tofu

Almond Milk

Maple Syrup

Oil

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Puree everything together.

You are now ready to mix.

Make sure oven is up to temp.

Pour wet ingredients over dry ingredients.

Gently mix and fold everything together.

Be sure to scrape the bottom of the bowl with each fold.

Batter can be a little lumpy, just like other batters.

Be sure not to over-mix or muffins will be tough.

Batter is now ready to scoop into muffin cups.

I like to use a large soup spoon.

Place on full spoon of batter into each of the 12 cups.

Go around a second time, filling each cup to the top.

Try to distribute the batter evenly among the 12 cups.

Place muffins to a 350 degree oven.

Bake muffins for 32 minutes.

Remove muffins from the oven.

Let cool for about half an hour.

You can now serve the muffins or freeze until needed.

To Freeze:

When muffins are cool, wrap each in plastic.

Place each wrapped muffin into a freezer bag.

Can be frozen for up to a month.

To serve frozen muffins, just take out of the freezer a couple hours before needed.

To warm frozen muffins, place into a microwave for about 30 seconds.