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!
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 cup flour
1 TB Canola Oil
4 Tablespoons chocolate chips (because I have to have some chocolate!)
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:
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!