Instructions: 1. TOPPING: Mix all ingredients together in a small bowl.

2. MUFFINS: Position a rack in the center of the oven and preheat to 350F. Coat the muffin tin with cooking spray.

3. Sift flours, baking soda, baking powder and salt into a large bowl.

4. In a separate bowl, whisk together Baking Blend, canola oil, apple sauce, sugar, lemon rind, and lemon juice. Make a well in the middle of the flour mixture and add the wet ingredients to the dry ingredients. Mix lightly with a wire whisk, just to blend. Dont over mix, batter will be tough. Fold in cranberries.

5. Fill muffin tins 2/3 cups full. Sprinkle with topping. Bake for about 20 minutes or until the tops of the muffins are golden and spring back to the touch or a cake tester inserted in the center comes out clean. Cool the muffins in the pan for about 5 minutes, then use a fork to gently lift them out of the pan.

Akashas notes: "This is a great muffin, especially when cranberries are in season. I usually keep some cranberries in the freezer after the season is over just for emergencies. These muffins are also great with any type of seasonal fresh fruit: chopped apples, fresh blueberries or mangoes, peaches, plums or apricots."

The Art of Tofu: Celebrated Vegetarian Recipes from Around the World by

NOTES : Neat! This brought a smile - new totuf book (new to me.) and yesterday I found the morinu cookbook written by a mom for her vegetarian daughter.

She uses straight pureed tofu in baking to replace yogurt, sour cream, eggs, etc.

She uses a diluted version ("Blended") to substitute for buttermilk, milk, soymilk. (recipe below)

Here is a muffin recipe that uses both the blended tofu and fruit purees weve been talking about.

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