Recipe courtesy of:
Fatfree Vegan Kitchen

Lovers of sweet muffins may want to add a bit of agave nectar to their finished muffins.

1/4 cup brown sugar
1 tablespoon unbleached white flour
3 tablespoons chopped pecans
1/2 tablespoon melted margarine*
1/2 tablespoon water*

1 cup unbleached white flour
1 cup white whole wheat flour (regular ww flour will do)
1/3 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 tablespoon ground flax seed
1/8 teaspoon salt
1 1/3 cup soymilk
2 teaspoons lemon juice
1 cup berries (I used half blueberry, half blackberry)

Preheat the oven to 375F.

Mix the first five ingredients together and set aside to use as topping.  *For a margarine-free version, eliminate the margarine and water and sprinkle the topping onto the muffins.

Mix the dry ingredients, flour through salt, together. Make a well in the middle. Mix the soymilk with the lemon juice and pour it into the dry ingredients. Stir just until moistened (overstirring will make muffins tough). Fold in the berries.

Spoon the batter into 12 muffin cups that have been oiled or lined with silicon muffin cups. (I do not recommend using paper liners with oil-free muffins--they stick!) Top each muffin with an equal amount of the pecan mixture. Bake for 15-20 minutes, until a toothpick inserted comes out clean. Cool in pans on rack for 5 minutes. Remove from pans and cool slightly before serving warm.

Makes 12-14 muffins. Each of 12 muffins contains 139 Calories (kcal); 2g Total Fat; (13% calories from fat); 3g Protein; 28g Carbohydrate; 0mg Cholesterol; 159mg Sodium; 2g Fiber.

Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://blog.fatfreevegan.com/2007/07/berries-and-spice-muffins.html