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.
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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