Blueberry Muffins – Muffin of the Week!

One of the things I am trying stay away from are processed foods, snacks, diet pop, etc… I think I will feel healthier eating more whole foods.  As a result, I have been researching recipes that incorporate whole grains, fruits and vegetables.  I came across a website called www.realfoodco.com.  They have an on-line natural food store as well as lots of articles and recipes.  I came across this recipe and it has an ingredient I am still kind of scared to try which is tofu.  Tofu is rich in protein, minerals and plant proteins called isoflavones. That combined with being low in fat and sodium, its a great addition to a healthy diet. I’ve only tried it once, and I wasn’t a huge fan, but this recipe includes tofu in the batter, so its almost like its not even there, but you get the benefit!
Cooking Time: Under 30 minutes 
Ingredients:
  3/4 cup whole wheat pastry flour (I used whole wheat flour, but sifted it first)
  3/4 cup unbleached white flour
  1/2 cup cornmeal
  1 Tablespoon baking powder
  1/4 teaspoon salt
  6 Tablespoons canola oil
  2 oz. soft tofu
  1 cup soy milk (I used skim milk)
  1/3 cup maple syrup
  1 cup fresh or frozen blueberries
 
 
Directions:
Preheat oven to 375. Sift or mix all dry ingredients. In a separate bowl, whisk the oil and soy-milk together. Puree tofu in a blender with milk, then add to oil-maple syrup, 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.
It makes 8 big muffins and each muffin is 271 calories, 12 grams of fat, but only 1 gram of saturated fat and 6 grams of monounsaturated fat and 4 grams of polyunsaturated fat (the good kind of fat).
I’ve also read adding tofu to smoothies in place of yogurt will also make it creamy and rich. I haven’t tried that yet, but I may start doing that!