Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
The tofu substitutes for one egg in this recipe. The cornmeal gives these muffins a light texture.
Diet Types: Dairy Free, Vegan, Vegetarian
Ingredients:
  • 3/4 cup whole wheat pastry flour
  • 3/4 cup unbleached white flour
  • 1/2 cup cornmeal
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 6 Tablespoons canola oil
  • 2 oz. Mori Nu soft tofu
  • 1 cup soy milk
  • 1/3 cup maple syrup
  • 1 cup fresh or frozen blueberries
  • Serves: 8
    Cooking Time: Under 30 minutes
    Instructions:
    Preheat oven to 375. Sift or mix all dry ingredients. In a separate bowl, whisk the oil and soymilk together. Puree tofu in a blender with milk, then add to oil-maple suryp, whisk. Stir wet ingredients into the dry ingredients, just enough to mix. Oil muffin tin or line with cupcake papers. Spoon in batter, filling cups 2/3 full. Bake for 20-25 minutes, until golden brown.

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