Blueberry Muffins

The tofu substitutes for one egg in this recipe The cornmeal gives these muffins a light texture

Authored by: Polly Pitchford, Full Spectrum Health

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  • Cooking Time: Under 30 minutes
  • Serves: 8
  • Suitable Diets: 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

Directions

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 oilmaple 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 2025 minutes, until golden brown.