• Soyfoodscouncil

Fall Tofu Muffins

Updated: Sep 26

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

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