So yesterday I told you I don’t mind making things with weird ingredients, so I am re-posting a recipe for muffins I made where I replaced the butter with silken tofu. Since tofu doesn’t really taste like anything, you won’t even know its in there. The result is a super moist muffin that tastes awesome!
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: *My sister and I are trying out www.nutritiondata.com to figure out calories for recipes. It’s free to register and you can look up calories for foods, it gives you alternatives for weight loss, and total breakdown of your daily food intake.
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 (I think there is over 20!) over the past 2 3/4 years!
Have a great Saturday!!!