Recipe: Blueberry Muffins

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Blueberry Muffins

 

3/4 cup whole wheat pastry flour

3/4 cup unbleached white flour

1/2 cup cornmeal

1 Tbsp. baking powder

1/4 tsp. sea salt

6 Tbsp. oil

2 oz. regular tofu

1 cup rice milk

1/3 cup maple syrup

1 cup fresh or frozen blueberries

 

Preheat oven to 375 degrees. Sift or mix all dry ingredients. In a

separate bowl, mix together all wet ingredients. Puree tofu with rice milk

and add to other wet ingredients. Stir wet ingredients into 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.

 

Servings: 1 dozen muffins

Source: Rice Dream Cookbook

 

Interested in healthy, vegan recipes?

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