 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup | Almond Breeze, sweetened original | 1/2 | tablespoon | lemon juice, bottled | 3 1/3 | tablespoons | Oat bran, raw | 3/4 | cup | Bob's Red Mill | 1/2 | teaspoon | baking soda | 1/2 | teaspoon | baking powder, Gluten free | 7/8 | cup | applesauce | 2/3 | oz (24 whole kernels) | almonds | 3 1/3 | tablespoons | coconut flakes, unsweetened | 1/4 | cup | cherries, dried | 1/2 | teaspoon | cinnamon, ground | 1/4 | teaspoon | nutmeg |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 400 degrees Farenheit. | | 2 | Grease muffin tin with safflower oil or line with baking cups. | | 3 | Mix almond milk and lemon juice and allow to sit for 5 minutes or until slightly curdled. | | 4 | Add remaining ingredients and mix well. | | 5 | Fill all 12 muffin cups with an equal portion of the mixture or until mostly full. | | 6 | Bake for 20-25 minutes or until lightly browned and firm but still soft. |
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