Tofu Muffins
Don’t knock it till you try it!!
These are really good, healthy muffins … my tofu hating neighbor agrees!
2 eggs
1 cup honey
½ cup cooking oil
8 oz tofu drained
2 tsp baking soda
2 tsp cinnamon
2 tsp vanilla
2 tsp lemon juice
—
2 cups whole wheat flour
2 cup shredded carrot (I pack the carrots in the measuring cup. You can also substitute zucchini)
2 cup chopped nuts (optional)
Blend first group of ingredients in a food processor until smooth.
Pour into large bowl and beat in flour and carrots.
Stir in walnuts (if desired).
Fill greased muffin pans 2/3 full (or use muffin pan liners).
Bake at 325 degrees for 20 minutes or until done.
If desired, frost with cream cheese frosting (this part is not healthy … but tasty!)
So excited to make these delicious, healthy muffins. Can I use “firm” tofu? Does that matter? Also, don’t quite have a cup of honey. Could I use a bit of agave? Love the little hands in the picture helping you cook!
Yes, I used firm tofu in the batch shown. I think soft or silk would probably mix better, but I didn’t have an issue with it breaking down when cooked. As for the agave, I haven’t tried it in these, but I think it would work! I would mix the agave along with the honey. It is a bit sweeter (in my opinion), so hopefully you have more honey than agave. Let me know how it goes!
I made the muffins! They are moist and delicious but not as pretty as yours. I don’t think I grated the carrots as finely as you did. Mine are more “rustic” but so good! Recipe is going into the “I’ll make these again” file.
I’m so glad you enjoy them and will make them again! That’s great to hear.