Chocolate Chocolate Chip Tofu Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Egg Whites (Egg Beaters), 0.75 cup Splenda Sugar Blend for Baking, 10 tsp (40g)Mori-Nu Silken Lite Firm Tofu - 4 servings/block, 4 servings Standard Semi-sweet chocolate chips, 45 gramBaking Powder - 2 tspVanilla extract - 2 tspChocolate Fudge flavored sugar free/fat free pudding mix, 4 serving Water, tap, .75 cup Krustaez Fat Free Cornbread Mix, 12 serving (one box)
Makes 10 big muffins (nutritional data based on 10 muffins)
1. Preheat oven to 450.
2. In a large bowl mix, muffins mix, pudding mix and baking powder until the ingredients are well mixed.
3. In another bowl mix, tofu, splenda sugar blend and vanilla and beat on high with a hand mixer until the tofu has a creamy appearance.
4. Add egg whites to tofu and beat again on high for 3 minutes then add the water and beat for another minute until very well mixed.
5. Add the liquid mixture to the dry mixture and stir with a spatula until the ingredients are well mixed, then add the chocolate chips and stir until they are equally distributed and then lit the mix sit.
6. Take a standard size 12 muffin tin, spray a paper towel with non-stick cooking spray and wipe on the top edges only. This will make the muffins easier to remove and prevent sticking after baking.
7. Put paper muffin/cupcake cup in 10 of the 12 oppenings, leaving the middle two open and then spilt the batter equally between the 10. Note - use of paper cups give the batter something to grad onto and climb while baking resulting in a taller fluffier muffin.
8. Put the pan into the 450 oven and close the door quickly, then turn down the oven to 375 for the remainder of the baking time.
9. 25 minutes should be plenty and you should check after 20 minutes. Becasue fo the low fat content, these can go from moist to dry very quickly.
10. When done, remove the muffins from the pan and place on a cooling rack immedielty. Leaving them in the pan will cause over baking.
Number of Servings: 10
Recipe submitted by SparkPeople user GILLETTEJ.
1. Preheat oven to 450.
2. In a large bowl mix, muffins mix, pudding mix and baking powder until the ingredients are well mixed.
3. In another bowl mix, tofu, splenda sugar blend and vanilla and beat on high with a hand mixer until the tofu has a creamy appearance.
4. Add egg whites to tofu and beat again on high for 3 minutes then add the water and beat for another minute until very well mixed.
5. Add the liquid mixture to the dry mixture and stir with a spatula until the ingredients are well mixed, then add the chocolate chips and stir until they are equally distributed and then lit the mix sit.
6. Take a standard size 12 muffin tin, spray a paper towel with non-stick cooking spray and wipe on the top edges only. This will make the muffins easier to remove and prevent sticking after baking.
7. Put paper muffin/cupcake cup in 10 of the 12 oppenings, leaving the middle two open and then spilt the batter equally between the 10. Note - use of paper cups give the batter something to grad onto and climb while baking resulting in a taller fluffier muffin.
8. Put the pan into the 450 oven and close the door quickly, then turn down the oven to 375 for the remainder of the baking time.
9. 25 minutes should be plenty and you should check after 20 minutes. Becasue fo the low fat content, these can go from moist to dry very quickly.
10. When done, remove the muffins from the pan and place on a cooling rack immedielty. Leaving them in the pan will cause over baking.
Number of Servings: 10
Recipe submitted by SparkPeople user GILLETTEJ.
Nutritional Info Amount Per Serving
- Calories: 231.5
- Total Fat: 1.5 g
- Cholesterol: 0.2 mg
- Sodium: 174.9 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 1.5 g
- Protein: 7.3 g
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