Whole grain baking

Vegetarian Journal, Jan-Feb, 2002 by Nava Atlas

Stir the cranberries and walnuts, if desired, into the batter. Divide the batter evenly among 12 paper-lined muffin tins. Bake for 20 to 25 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one comes out clean.

When the muffins are cool enough to handle, transfer them to a rack.

Total calories per muffin: 135   Fat: 2 grams
Carbohydrates: 28 grams          Protein: 3 grams
Sodium: 136 milligrams           Fiber: 2 grams

APPLE MUFFINS

(Makes 1 dozen)

(Featured on cover.) These chewy muffins make a delightful change-of-pace treat for breakfast or as part of a brown bag lunch.

1 3/4 cups whole wheat pastry flour (or replace
1/2 cup of the flour with oat flour or
  kamut flour)
1/4 cup wheat germ
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice or cloves
1 1/2 teaspoons Ener-G egg replacer dissolved
in 2 Tablespoons water
1/3 cup vegan granulated sweetener *
1 cup applesauce
1/4 cup regular or vanilla-flavored soymilk
1 heaping cup peeled, finely diced apple
2/3 cup dark or golden raisins

Preheat the oven to 350 degrees.

Combine the flour(s), wheat germ, baking powder, cinnamon, and allspice or cloves in a large mixing bowl and stir together.

In another mixing bowl, combine the egg replacer, sweetener, applesauce, and soymilk and stir together until smooth. Add the wet ingredients gradually to the dry and stir together vigorously to form a smooth, stiff batter. Stir in the diced apple and raisins.

Divide the batter evenly among 12 paper-lined muffin tins. Bake for 30 minutes, or until the muffins are golden and a toothpick inserted into the center of one tests clean. When the muffins are cool enough to handle, transfer them to a rack.

Total calories per muffin: 116   Fat: 1 gram
Carbohydrates: 27 grams          Protein: 3 grams
Sodium: 85 milligrams            Fiber: 3 grams

TOMATO-OLIVE BREAD

(Makes 1 loaf for 9 slices)

An unusual bread that teams beautifully with many types of soup. Use your favorite kind of olive; most any variety works well.

2 1/4 cups whole wheat pastry flour
1/4 cup wheat germ
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons Ener-G egg replacer dissolved
  in 2 Tablespoons water
One 14- or 16-ounce can diced tomatoes,
  undrained
1 Tablespoon vegan granulated sweetener *
1 Tablespoon light olive oil
1/2 cup finely chopped pitted olives, preferably
  cured, any variety
1 to 2 scallions, minced
1/2 teaspoon ground cumin
1/4 teaspoon dried basil

Preheat the oven to 350 degrees.

Combine flour, wheat germ, baking powder, and salt in a bowl and stir together. In another bowl, combine the egg replacer with the tomatoes, sweetener, and oil. Pour the wet ingredients into the dry and stir together just until well mixed.

Stir in the olives, scallions, cumin, and basil. Then pour the batter into a lightly-oiled 9" x 5" x 3" loaf pan. Bake for 45 to 50 minutes, or until a knife inserted into the center of the loaf tests clean. Let cool until just warm, then cut into slices to serve.