By now, you all know how much I love muffins! So much so, that I make a batch pretty much every week. It’s easy to take to work in the morning, it’s easy for the kids to grab and snack on during the day and any leftovers can be stored in the freezer and just re-heated in the microwave for a minute.
Before I started making my own healthy muffins, there was a bakery by my house on the way to my office. I would literally say, if there was a parking space open, I would get a muffin, or if there wasn’t I would pass it by. More times than not there would be a space and I would eat a muffin. Bakery muffins are made with LOTS of butter and sugar and 1 muffin can easily set you back 600 calories and 30 grams of fat. Not a great way to start your day!
I adapted this recipe from Penzey Spices Catalog I got in the mail. I made a few adjustments. One being that I used silken tofu instead of the butter for the recipe, the other is I used skim milk instead of whole milk. The results? You can’t even tell I made any alterations!
Ingredients:
1 cup oats (not instant)
1 cup skim milk
1-2 tsp. ground cinnamon
1/5 block of silken tofu (91 grams)
1/3 cup brown sugar (not packed)
1 egg
1 cup flour
1 TB Canola Oil
4 Tablespoons chocolate chips (because I have to have some chocolate!)
Directions:
In a small bowl, add the oats and cover with the milk and let stand 10 minutes.
In a mixer add the tofu, the brown sugar and egg and mix until smooth. Add the oats soaked in the milk and the rest of the ingredients.
I used a Jumbo Muffin Tin (found at Target or Walmart). (Makes 6 muffins).
Mix together some sugar and cinnamon and sprinkle on top of each muffin. Bake for about 18-20 minutes at 350 or until a toothpick comes out clean.
And, the difference vs. buying a huge muffin at the bakery?? Here’s the nutritional info:
I love when lightened up versions turn out great! 
Under the categories section, there is a category for “Muffin of the Week” where you will find all the muffins I’ve made so far over the past 2 1/2 years!
Have a great Saturday!!!
Here is a cute picture I took this morning of our cat Max and my son Mark!
I so have to buy a jumbo muffin tray and try these. I have also never tried silken tofu, or any kind of tofu actually. I would imagine that accounts for the protein, right? I meet with a small group of people every Saturday morning and I’ve often thought about starting the tradition to bring muffins. I think I’m going to start with these! Thanks!
What a great idea to use the silken tofu – I’m excited that you got such good results! May have to make these once our temps go down to something other than “broil” lol.
That picture of Max and Mark is hilarious!
DELISH!!
love the pic!
Saw you at the Blogging Coaches. Your website looks fresh, contemporary. I like all the white spaces and the picture of your son. Also like your header. But I love the idea of a healthy muffin recipe of the week. Will pick up the tofu next visit to the grocery, uhm, maybe I should go now…..
Is there an easy way to print out the recipes?
Hi Mary, I don’t have a separate link for my recipes yet, so you can copy and paste it if you want. Thanks for stopping by today!