Olive oil cooking spray

1 ½ cups whole wheat pastry flour

¾ cup rolled oats

1/3 cup yellow cornmeal

2 tablespoons soy flour

1 teaspoon nonaluminum baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon sea salt

¾ cup dried blueberries

½ cup prune puree

¾ cup Wholesome Sweeteners’ Organic Sugar

2 tablespoons egg replacer powder

½ cup cold water

½ cup plus 1 tablespoon enriched 1% fat vanilla soymilk

1 teaspoon rose water

Preheat oven to 350 degrees F.  Spray muffin cups with oil.

In a medium bowl, combine pastry flour, oats, cornmeal, soy flour, baking powder, baking soda, cinnamon, nutmeg and salt.  Stir in the blueberries and set aside.

In a large bowl, combine the prune puree with the sugar.  In a small cup, whisk together the egg replacer powder with the water until foamy.  Add to the sugar mixture, stir to blend, and add the soymilk and rose water.  Quickly fold the dry ingredients into the liquid mixture.  Pour into prepared muffin cups and sprinkle tops with soynuts.  Bake 25 minutes, or until tester comes out clean.

Makes 12 muffins

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

5g protein; 44g carbohydrate; 4g fiber; 2g fat; 0g saturated fat; 0mg cholesterol; 56mg calcium; 225mg sodium; 210 calories; 10% from protein; 83% from carbohydrate; 7% from fat