Peach Muffins

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Peach Muffins

 

1/3 cup Mori-Nu light (1% fat) tofu

Egg Replacer for 3 eggs

3 T. sunflower oil

1/2 tsp. almond extract

1/2 c. maple syrup

1/2 c. unsweetened applesauce

1-1/2 c. whole wheat pastry flour

3/4 c. oat flour

1 defatted soy flour

Dash of salt

2-1/2 tsp. aluminum-free baking powder

3 ripe peaches, peeled and cut into cubes

1/2 tsp. nutmeg

3/4 tsp. cinnamon

 

Preheat your oven to 375.

In a blender or food processor, process the tofu,

egg replacer, oil, maple syrup, almond extract

and applesauce.

In a large bowl, combine the flours, salt

and baking powder.

Make a well in the center and fold in the wet

ingredients, working until moistened.

Toss the peach pieces in the nutmeg and cinnamon,

and then fold into the batter (use a rubber

spatula to scrape the sides, so that you don't lose

any of the spices).

 

Spoon batter into the cups of a 12-muffin pan

(non-stick, or lined with muffin papers).

Bake for 15 - 25 minutes, or until golden and

a toothpick/cake tester inserted in the center

comes out clean.

Cool briefly before turning out onto a plate.

 

 

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