Blueberry Muffins

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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Nutrition Facts

Serving Size: 1
Servings per Recipe: 8

Amount Per Serving

Calories 271 Calories from Fat 109

% Daily Value*

Total Fat 12g	19%

Saturated Fat 1g	5%

Mono Fat 6g

Poly Fat 4g

Sodium 264mg	11%

Total Carbs 37g	12%

Dietary Fiber 3g	14%

Sugars 8g

Protein 5g

Iron	13%

Calcium	13%

Vitamin B-6	5%

Vitamin C	4%

Vitamin E	14%

Vitamin A	1%

Selenium	26%

Manganese	55%

Copper	5%

Zinc	8%

Potassium	5%

Phosphorus	12%

Magnesium	8%

Pantothenic acid	2%

Niacin	10%

Riboflavin	12%

Thiamin	20%

Folate	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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