| 1 | 2 tbsp pear puree (directions follow) 2 tsp lemon juice 1 tsp almond extract 1 tsp vanilla 1 tsp artificial sugar substitute (or 2 tbsp sucanat) 2 tbsp cornstarch preheat oven to 375 °F. |
| 2 | Coat 10 muffin wells with non-stick spray. |
| 3 | Sift together flour, baking powder, baking soda, and salt. |
| 4 | In a medium bowl, stir together remaining ingredients. |
| 5 | The cornstarch will tend to stick together as a lump; make certain it is completely dissolved in the liquid. |
| 6 | Pour dry ingredients in to wet and stir just long enough to mix completely. |
| 7 | Spoon batter into the prepared muffin wells (the wells will be about half-full). |
| 8 | Bake muffins for 25-30 minutes, until tops are lightly golden. |
| 9 | Allow the muffins to rest a few minutes before removing to a cooling rack. |
| 10 | Serve, or cool completely and store in an air-tight container up to two days. |
| 11 | Pear puree: puree is easily made by blending, until smooth, half of the fruit in a 15 oz. container of canned pears (packed in fruit juice is preferrable) . |
| 12 | "baby food" pureed pears are an even faster alternative. |
| 13 | Note: if pears packed in juice are used, ?cup of the juice can be substituted for ?of the soymilk and the sweetener omitted. |
| 14 | Christina hulbe from fatfree digest april-may 1994, formatting by sue smith |
