Part 112 (1/2)

PREHEAT THE oven to 350F and lightly grease a non-stick 12-cup m.u.f.fin tin.

In a large bowl, whisk together the soy yogurt, soy milk, and ground flaxseed. Whisk in the canola oil and brown sugar.

Squeeze the crushed pineapple to remove as much excess juice as possible and add to the bowl, along with the reserved pineapple juice, carrot, orange zest, and raisins, and thoroughly mix. Sift in the flour, baking powder, baking soda, ginger, cinnamon, and salt. Stir only just enough to moisten the dry ingredients.

Scoop into the m.u.f.fin tin, filling to the top of each cup or a little bit above (the batter is chunky and these m.u.f.fins don't rise very much). Bake for 24 to 26 minutes, until a toothpick or a thin, sharp knife inserted into the center of a m.u.f.fin comes out clean. Allow to cool for 5 minutes in the tin before transferring the m.u.f.fins to a cooling rack.

ALMOND-QUINOA m.u.f.fINS.

MAKES 12 m.u.f.fINS.

TIME: 35 MINUTES.

Another healthy m.u.f.fin, surprise! Don't ever say we don't want you eating a whole grain. With that, adding cooked grains is a convenient and interesting way to boost the fiber and protein content of everyday baked goods. In these tender m.u.f.fins, cooked quinoa creates a unique crunchy texture. Next time you're cooking up a batch of plain quinoa for dinner, set aside some to make these m.u.f.fins the next day. The new red-hued varieties of quinoa available in some areas look particularly charming here.

1 cup vanilla soy milk

1 tablespoon ground flaxseeds

cup canola oil

cup agave nectar or pure maple syrup

tsp vanilla extract

1 cups all-purpose or whole wheat pastry flour

cup almond meal or almond flour

1 teaspoons baking powder

teaspoons salt

teaspoon ground cinnamon

teaspoon ground cardamom

1 cups cooked quinoa

cup finely chopped dried apricots or currants