Vegan Blueberry Muffins

Sometimes I just want to eat something different – healthy, but different – so I’m always on the lookout for a good looking (sounding) recipe to try.  I bought this book – Foods That Cause You to Lose Weight – The Negative Calorie Effect by Neal Barnard, M.D. which promotes Vegan eating.  My husband loves blueberry muffins so I decided to make these vegan blueberry muffins.  They turned out so awesome (he even liked them a lot) that I’ve made it a couple times.  I did tweak it a little.  I didn’t know what wheat pastry flour is so I just used my wheat flour and added more OJ – well, it was a mixed juice (orange, peach, mango) as I didn’t have OJ concentrate on hand.  Also I don’t have a food processor so I used my blender.

Ingredients:

1 2/3 cups unbleached or whole wheat pastry flour

1 1/2 t baking soda

1/2 t salt

1/2 t nutmeg

1 10.5 ounce package firm silken tofu

1/2 cup sugar

2 T orange juice concentrate

2 cups blueberries, fresh or frozen

Preheat oven to 350 degrees.  Mix the flour, baking soda, salt, and nutmeg in a large bowl.  Place the tofu, sugar, and orange juice concentrate into a food processor and blend until completely smooth.  Add to the flour mixture along with the blueberries and stir until just blended.  Drop spoonfuls of the batter into oil-sprayed muffin cups, and bake in the preheated oven for 25 minutes.  Remove muffins from pan and cool on a rack.  Makes 12.

Per muffin:  126 calories; 5 grams protein; 25 grams carbohydrate; 1 gram fat; 195 mg sodium; 0 mg cholesterol

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