Spiced Pineapple Muffins

• 1 cup unbleached flour
• 1 cup whole wheat pastry flour
• 3/4 cup rolled oats
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 18 tsp. ground cloves
• 1/2 tsp. sea salt
• 1 cup diced dried pineapple
• 1/2 cup prune puree
• 1 cup firmly packed light brown muscovado sugar
• 1 Tbs. grated fresh ginger
• 2 Tbs. egg replacer powder
• 1/2 cup cold water
• 23 cup enriched 1-percent fat vanilla soymilk
• 13 cup soy nuts for garnish

1. Preheat oven to 350F.
2. Spray muffin cups with olive oil cooking spray.
3. Combine unbleached flour and pastry flour, rolled oats, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
4. Stir in pineapple pieces, and set aside.
5. Combine prune puree with grated ginger and brown sugar.
6. Whisk egg replacer with cold water until foamy, then add egg replacer and soymilk to prune mixture.
7. Quickly fold dry ingredients into liquid mixture, spoon into muffin cups and top with soy nuts.
8. Bake 25 minutes, or until tester inserted in center comes out clean.
9. Remove from oven, and serve.

flour, whole wheat pastry flour, rolled oats, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, pineapple, puree, light brown muscovado sugar, ginger, egg, cold water, vanilla soymilk, soy nuts

Taken from www.vegetariantimes.com/recipe/spiced-pineapple-muffins-2/ (may not work)