Ingredients 2 eggs
1 cup honey
½ cup soybean oil
8 ounces silken tofu, drained and cut up
2 tsp lemon juice
2 tsp vanilla
2 cups whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1 cup finely shredded carrots
1 cup chopped walnuts
Frosting (optional)
8 ounces cream cheese, softened
2 tbsp honey
3 tsp vanilla
Instructions In a blender container, combine eggs, honey, oil, tofu, lemon juice, and vanilla. Cover and blend until smooth. In a large mixing bowl, combine flour, soda, and cinnamon. Add blended mixture, stirring just until combined. Fold in carrots and nuts. Spoon into greased or baking cups lined with 2-1/2 inch liners. Bake in a 350 degrees oven for 20-25 minutes until done. Remove and serve warm for muffins, or cool and frost for cupcakes. Makes about 24 muffins or cupcakes. Frosting: Combine 8 ounces of cream cheese, softened; 2 tablespoons honey; and 3 teaspoons vanilla., beating until smooth. Frost. Store frosted cupcakes in the refrigerator. Each cupcake without frosting is 168 calories, 9 gm fat, 18 mg cholesterol, and 77mg sodium.
By Cindy Brison, Nutritionknowhow.org