Cinnamon Jumbo Muffins – My healthy version

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
1/5 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

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).

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!