Strawberry Almond Muffins |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
I found this recipe on a tofu site and tweaked it a bit. It's vegetarian, vegan, and dairy free. I plan to upload a photo in the next week. Ingredients:
1/2 cup silken vanilla tofu (nasoya silken style creations vanilla) |
1 cup water |
1/3 cup sugar |
3 tbs vegetable oil |
2 tsp almond extract |
2 cups unbleached flour |
1 tsp baking powder |
1/2 tsp baking soda |
1/2 tsp salt |
2/3 cup chopped fresh strawberries |
1/4 cup slivered almonds |
Directions:
1. Preheat oven to 350°F degrees.
2. In a bowl, whisk together the water, tofu, sugar, almond extract, and vegetable oil.
3. Add the flour, baking powder, baking soda and salt into the liquid ingredients and stir well.
4. Stir in the strawberries and almonds.
5. Spoon the batter into lined muffin tins
6. Bake for 20 minutes.
|
|