Part 111 (2/2)

cup vanilla soy yogurt (or any flavored yogurt, such as lemon or peach)

cup plain or vanilla soy milk

1 tablespoons ground flaxseed

cup canola oil

cup brown sugar

cup crushed pineapple, well drained (use canned only; reserve juice)

cup pineapple juice, reserved from crushed canned pineapple

cup finely shredded carrot (about 1 large carrot)

1 heaping teaspoon finely grated orange zest (from 1 large orange)

cup Thompson or golden raisins

1 cups whole wheat pastry flour or all-purpose flour, or a combination of both

1 teaspoons baking powder

teaspoon baking soda

1 teaspoon ground ginger

teaspoon ground cinnamon

teaspoon salt

These m.u.f.fins don't rise very high, preferring to have a flat, crisp top instead. So don't be afraid to fill each m.u.f.fin cup to the top, or even a little bit past that.

Fresh pineapple doesn't work so well in this recipe, so be sure to use only canned, crushed pineapple. The enzymes in fresh pineapple can interfere with the leavening process and cause uneven baking.

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