Olive oil cooking spray

1 cup chopped apricots

½ cup apricot brandy or water

2 cups whole wheat pastry flour

¼ cup whole-grain yellow cornmeal

¼ cup soy flour

1 teaspoon ground cinnamon

1 tablespoon nonaluminum baking powder

½ teaspoon sea salt

½ cup prune puree

½ cup Wholesome Sweeteners Fair Trade Organic Sucanat®

2 tablespoons liquid Fruitsource or applesauce

2 tablespoons egg replacement powder

½ cup water

½ cup soymilk

1 tablespoon pure vanilla extract

Preheat oven to 350°F.  Spray muffin cups with olive oil cooking spray.

Place apricots in saucepan, add brandy and warm over medium heat for 5 minutes, or until brandy is absorbed.  Set aside.  In a medium bowl, combine pastry flour with cornmeal, soy flour, cinnamon, baking powder and salt.  Set aside.

In a large bowl, blend prune puree with Sucanat and Fruitsource.  In a small bowl, whisk egg replacer powder with water until foamy.  Add to Sucanat mixture with soymilk and vanilla, and mix thoroughly.  Quickly fold the dry ingredients into the liquid and add apricots, stirring just until blended.  Top muffins with soynuts and bake for 20 to 25 minutes, or until toothpick inserted in middle comes out clean.

Makes 16 muffins.

Nutritional Analysis Per Serving (Serving Size = 1 muffin):

5g protein; 33g carbohydrate; 4g fiber; 2g fat; 0g saturated fat; 0mg cholesterol; 94mg calcium; 181mg sodium; 184 calories; 12% from protein; 78% from carbohydrate; 10% from fat