Cranberry Pecan Muffins

Makes 12 to 16 muffins

Stock your freezer with cranberries if you are a muffin lover, as you’ll want to make these often. The maple syrup offsets the tartness of the cranberries and lends the muffins a deep, sweet flavour.

2 1/2 cups (625 mL) cranberries, fresh, or frozen and thawed
1/2 cup (125 mL) maple syrup
1 teaspoon (5 mL) grated orange or lemon rind
1 package (12.3 ounces/349 g) soft tofu
1/2 cup (125 mL) non-dairy milk
1/3 cup (85 mL) sunflower or melted coconut oil
1 teaspoon (5 mL) vanilla extract
1/2 cup (125 mL) dry sweetener
2 cups (500 mL) whole-wheat pastry flour
2 teaspoons (10 mL) baking powder
2 teaspoons (10 mL) cinnamon
1 teaspoon (5 mL) baking soda
1/2 teaspoon (2 mL) ground cardamom (optional)
1/2 teaspoon (2 mL) allspice
1/2 teaspoon (2 mL) cloves
1/2 teaspoon (2 mL) salt
1 cup (250 mL) chopped pecans
Preheat the oven to 375°F (190°C).

Put 1 1/2 cups (375 mL) of the cranberries plus the maple syrup and orange rind in a saucepan and cook over medium heat for about 10 minutes or until the cranberries have popped and the liquid is thick. Chop the remaining 1 cup (250 mL) of cranberries. Add to the cooked berries and allow the mixture to cool while preparing the muffin batter. Stir together the tofu, non-dairy milk, oil, vanilla, and sweetener in a large bowl. Mix flour, baking powder, cinnamon, baking soda, cardamom, allspice, cloves, and salt in small bowl. Add the cranberries to the wet ingredients and mix well. Stir in the dry ingredients, along with the pecans, until just blended. Spoon the dough into muffin tins that have been lightly oiled or lined with paper liners and bake for 30 to 35 minutes or until a toothpick inserted into the centre of a muffin comes out clean.

Per muffin (1/12 recipe): calories: 302, protein: 5 g, fat: 16 g, carbohydrate: 38 g (16 g from sugar), dietary fibre: 5 g, calcium: 108 mg, iron: 2 mg, magnesium: 27 mg, phosphorus: 75 mg, potassium: 158 mg, sodium: 240 mg, zinc: 1 mg, thiamin: 0.2 mg, riboflavin: 0.1 mg, niacin: 2 mg, vitamin B 6: 0.1 mg, folate: 24 mcg, pantothenic acid: 0.5 mg, vitamin B 12: 0.1 mcg, vitamin A: 2 mcg, vitamin C: 4 mg, vitamin E: 4 mg, omega-6 fatty acids: 7 g, omega-3 fatty acids: 0.2 g

Percentage of calories from protein 7%, fat 45%, carbohydrate 48%