Green Tomato Brownie Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
150 g low-fat silken tofu4 cups chopped green tomatoes2 tbsp agave nectar1 tsp vanilla extract1/2 cup shortening1 cup brown sugar1/2 tsp stevia extract1 cup flour1 cup barley flour (or spelt flour)1/3 cup unsweetened cocoa powder, sifted1/4 tsp cinnamon1/4 tsp nutmeg1 tsp baking soda1 tsp baking powder1/4 tsp salt1/2 cup finely chopped walnuts2 1/2 tbsp miniature chocolate chips
Preheat the oven to 375F, line muffin cups with paper liners or grease 18 spaces in a doughnut pan.
In a food processor, puree the tofu, tomatoes, agave nectar and vanilla until smooth. Set aside.
Cream the shortening, brown sugar and stevia until well blended.
Add the pureed mixture and beat in well.
Mix in the flours, cocoa, cinnamon, nutmeg, baking soda, baking powder and salt until well combined.
Fold in the walnuts and chocolate chips.
Bake 1 hour (for muffins) or 35 minutes (for doughnuts).
Serving Size: Makes 18 muffins or doughnuts
In a food processor, puree the tofu, tomatoes, agave nectar and vanilla until smooth. Set aside.
Cream the shortening, brown sugar and stevia until well blended.
Add the pureed mixture and beat in well.
Mix in the flours, cocoa, cinnamon, nutmeg, baking soda, baking powder and salt until well combined.
Fold in the walnuts and chocolate chips.
Bake 1 hour (for muffins) or 35 minutes (for doughnuts).
Serving Size: Makes 18 muffins or doughnuts
Nutritional Info Amount Per Serving
- Calories: 174.0
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 14.3 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 2.5 g
- Protein: 3.3 g
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