Tofu Berry Muffins
YIELD: 12 Muffins
INGREDIENTS
1/2 cup Mori-Nu Silken Tofu Firm
1 flax "egg" (1 tbsp flaxseed meal + 3 tbsp water)
1 1/4 cup flour
1 cup almond flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/4 cup coconut cream
1/4 cup coconut oil, melted
1/4 cup fresh lemon juice
1 tbsp fresh lemon zest
1 tsp vanilla
3/4 cup fresh blueberries
1 heaping cup fresh raspberries, torn in half
INSTRUCTIONS
Preheat oven to 350°F.
Spray 12-cup muffin pan with non-stick baking spray or put in liners.
In blender, purée Mori-Nu Silken Tofu Firm. If blending a full package, set aside 1/2 cup of purée for this recipe. Save rest in fridge for another use.
In a small bowl, mix flaxseed meal with water and let sit for 10 min to form the flax "egg."
In a large bowl, mix together dry ingredients (flours, baking powder, baking soda, salt).
In a medium bowl, whisk together sugar and coconut cream until syrupy. Add remaining wet ingredients (coconut oil, lemon juice, lemon zest, vanilla) plus the tofu purée and flax "egg." Mix well.
Pour wet ingredients into dry ingredients. Mix to combine. Do NOT over-mix.
Fold in blueberries and raspberries.
Scoop muffin batter into muffin pan.
Bake for 30-35 minutes until toothpick inserted in center comes out clean.
Remove from oven and let cool in pan for a few minutes, then remove muffins from pan and cool on cooling rack.
Best served warm!
TIPS
Make your own muffin liners by cutting parchment paper into 5-inch squares.
For an extra pop of color, save some fresh blueberries and raspberries for pushing into the top of each muffin just before baking.
PLANT-BASED: This recipe is eggless and dairy-free! Mori-Nu Silken Tofu Firm creates a moist crumb while adding the nutritional goodness of tofu.
GLUTEN-FREE: We used gluten-free 1-to-1 baking flour (1 1/4 cup) with excellent results! Make sure to check for gluten-free labeling on other ingredients
PRODUCTS USED FOR THE RECIPE
