1 1/2 c. whole wheat flour

1 1/2 c. white flour

1/2 c. sugar

2 t. baking soda

1 t. baking powder

1/4 t. salt

3 T. chopped crystallized ginger

1 t. grated lemon peel

canned mangoes (1 16 oz. can), drained and pureed

1 c. soy milk

1 t. egg replacer (equivalent to 1 egg)

2 T. water

1 t. rum

Puree mangoes in food processor. Add soy milk, water, egg replacer and rum and pulse until blended.

Combine first eight ingredients (whole wheat flour - lemon peel) in a large bowl. Make a well in the center and pour in the wet ingredients. Stir just until mixed.

Spoon into greased muffin tin (makes ~12 muffins) and bake at 375º F for 15-20 min. Allow to cool in the pan for 10 min. before removing from pan.

The Complete Muffin Book by Gloria Ambrosia, p.73

Yield: 15 muffins (156 calories each)