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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Use whatever fruit juice you want to create delicious vegan muffins that have a hint of whatever flavour of juice you used. Juices such as raspberry and orange work best. Ingredients:
1 1/2 cups whole wheat flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
8 ounces firm tofu |
1/2 cup sugar |
1/2 cup juice |
1 tablespoon lemon juice |
1 1/2 tablespoons nutritional yeast |
1 tablespoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees.
2. Mix together the flour, baking powder, baking soda, and salt.
3. In a blender, mix until smooth the tofu, suger, juice, lemon juice, nutritional yeast, and vanilla extract.
4. Gently fold the two mixtures together until 'just mixed'. Pour into a non-stick muffin pan, and bake for about 25 minutes at 350 degrees. Cool before removing from the tin.
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