Peaches and Cream Muffin-Cake

Name: Peaches and Cream Muffin-Cake Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 24
Ingredients: 3 oz silken firm tofu; 1 cup low-fat peach yoghurt; 1/2 cup melted premium vanilla ice cream; 3/4 cup brown sugar; 3 tbsp canola oil; 3/4 tsp salt; 2 1/2 cups all-purpose flour; 3/4 cup rolled oats; 2 tbsp baking powder; 1/4 tsp baking soda; 1/4 tsp allspice; 2/3 cup ginger ale (not diet); 2 cups chopped peeled peaches

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 24

Ingredients

3 oz silken firm tofu1 cup low-fat peach yoghurt1/2 cup melted premium vanilla ice cream3/4 cup brown sugar3 tbsp canola oil3/4 tsp salt2 1/2 cups all-purpose flour3/4 cup rolled oats2 tbsp baking powder1/4 tsp baking soda1/4 tsp allspice2/3 cup ginger ale (not diet)2 cups chopped peeled peaches

Directions

Preheat the oven to 350F, grease a 9x13" pan.
In a food processor, combine the tofu, yoghurt,ice cream, sugar, oil and salt. Puree until smooth.
In a bowl, whisk together the flour, oats, baking powder, baking soda and allspice.
Add the pureed mixture and the ginger ale and mix until combined.
Fold in the peaches.
Spread in the pan and bake for 1 hour, until tests done.

Serving Size: Makes one 9x13" pan, 24 pieces

Number of Servings: 24

Recipe submitted by SparkPeople user JO_JO_BA.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving