Categories: Breads, Digest 
      Yield: 10 servings 
  
  1 1/2 c  Whole wheat pastry flour 
  1 1/2 ts Baking powder 
      1 ts Baking soda 
    1/2 ts Salt 
      1 ts Ground cardamon 
    3/4 c  Soymilk 
    1/2    Cup 
  
  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 degrees F.  Coat 10 muffin wells with non-stick spray. 
  Sift together flour, baking powder, baking soda, and salt. In a medium 
  bowl, stir together remaining ingredients. The cornstarch will tend to 
  stick together as a lump; make certain it is completely dissolved in the 
  liquid.  Pour dry ingredients in to wet and stir just long enough to mix 
  completely.  Spoon batter into the prepared muffin wells (the wells will be 
  about half-full). Bake muffins for 25-30 minutes, until tops are lightly 
  golden.  Allow the muffins to rest a few minutes before removing to a 
  cooling rack.  Serve, or cool completely and store in an air-tight 
  container up to two days. 
   
  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) .  "Baby food" pureed pears are an even faster alternative. 
   
  Note: If pears packed in juice are used, 1/4 cup of the juice can be 
  substituted for 1/4 of the soymilk and the sweetener omitted. 
   
  Christina Hulbe  
   
  From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)