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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      Nature's Food Patch Market & Café

      Nutrition Facts

      Serving Size: 1
      Servings per Recipe: 8
      Amount Per Serving 
      Calories 271
      Calories from Fat 109
       % Daily Value*
      Total Fat 12g19%
        Saturated Fat 1g5%
        Mono Fat 6g 
        Poly Fat 4g 
      Sodium 264mg11%
      Total Carbs 37g12%
        Dietary Fiber 3g14%
        Sugars 8g 
      Protein 5g 
      Iron13%
      Calcium13%
      Vitamin B-65%
      Vitamin C4%
      Vitamin E14%
      Vitamin A1%
      Selenium26%
      Manganese55%
      Copper5%
      Zinc8%
      Potassium5%
      Phosphorus12%
      Magnesium8%
      Pantothenic acid2%
      Niacin10%
      Riboflavin12%
      Thiamin20%
      Folate12%
      * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.