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| Blueberry Muffins |
Diet Type: Dairy Free
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Cooking Time: Under 30 minutes
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Ingredients:
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3/4 cup whole wheat pastry flour |
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3/4 cup unbleached white flour |
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1/2 cup cornmeal |
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1 Tablespoon baking powder |
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1/4 teaspoon salt |
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6 Tablespoons canola oil |
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2 oz. Mori Nu soft tofu |
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1 cup soy milk |
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1/3 cup maple syrup |
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1 cup fresh or frozen blueberries |
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Directions:
Preheat oven to 375.
Sift or mix all dry ingredients. In a separate bowl, whisk the oil and soymilk together.
Puree tofu in a blender with milk, then add to oil-maple suryp, whisk.
Stir wet ingredients into the 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 brown.
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Servings: 8
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Author: Polly Pitchford, Full Spectrum Health™
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 8
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| Amount Per Serving |
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Calories 271
Calories from Fat 109
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% Daily Value*
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| | Total Fat 12g | 19% | | | Saturated Fat 1g | 5% | | | Mono Fat 6g | | | | Poly Fat 4g | | | | Sodium 264mg | 11% | | | Total Carbs 37g | 12% | | | Dietary Fiber 3g | 14% | | | Sugars 8g | | | | Protein 5g | | | | Iron | 13% | | | Calcium | 13% | | | Vitamin B-6 | 5% | | | Vitamin C | 4% | | | Vitamin E | 14% | | | Vitamin A | 1% | | | Selenium | 26% | | | Manganese | 55% | | | Copper | 5% | | | Zinc | 8% | | | Potassium | 5% | | | Phosphorus | 12% | | | Magnesium | 8% | | | Pantothenic acid | 2% | | | Niacin | 10% | | | Riboflavin | 12% | | | Thiamin | 20% | | | Folate | 12% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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