Mixed Fruit Muffins

Makes 12 muffins

1 cup whole-wheat pastry flour
1 cup barley flour
1 teaspoon baking soda
¹/₂ teaspoon salt
2 cups Summer Fruit Compote, including some of the liquid
1 cup water
3 tablespoons cider vinegar
2 tablespoons canola or sunflower oil
1 vegetable oil spray

Preheat oven to 375°F.

In a large bowl, mix flours, baking soda, and salt. In a food processor or blender, purée Summer Fruit Compote with some of its liquid until it is quite smooth, then add it to the flour mixture along with water, vinegar, and oil. Stir until just mixed.

Lightly coat a muffin pan with vegetable oil spray. Fill cups to the top with batter. Bake for about 30 minutes, or until the top of a muffin bounces back when pressed lightly. Let stand 1 to 2 minutes before removing from the pan. When cool, store in an airtight container in the refrigerator.

Per muffin

• Calories: 138
• Fat: 2.8 g
• Saturated Fat: 0.3 g
• Calories from Fat: 18.6%
• Cholesterol: 0 mg
• Protein: 3.2 g
• Carbohydrates: 26.4 g
• Sugar: 9.2 g
• Fiber: 3.4 g
• Sodium: 206 mg
• Calcium: 15 mg
• Iron: 0.9 mg
• Vitamin C: 26 mg
• Beta Carotene: 50 mcg
• Vitamin E: 0.8 mg

Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.