Blueberry Muffins with Silken Tofu

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 101.7
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 109.2 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.5 g

View full nutritional breakdown of Blueberry Muffins with Silken Tofu calories by ingredient


Introduction

This recipe was a bit of an experiment of mine I made by mixing 2 different recipes together, feel free to change it up any way you like to improve it... This recipe was a bit of an experiment of mine I made by mixing 2 different recipes together, feel free to change it up any way you like to improve it...
Number of Servings: 12

Ingredients

    1 Spray Oil For Muffin Tin (can be avoided if you use muffin papers)
    1 Cup Fresh or Frozen Blueberries
    1/3 Cup Splenda
    1 3/4 Cups Wholemeal Flour
    2 1/2 Tsp Baking Powder
    1 tbsp Lemon Juice
    1/4 Cup Water
    300g Silken Tofu

Directions

Makes 12 Muffins

Preheat Oven to 200C or 400F

Rinse and Drain Blueberries (best to defrost first if using frozen)

Sift together Flour, Baking Powder and Splenda

Blend together tofu, water and lemon juice.

Mix into dry ingredients (mixture will be very thick, add small amounts of water until the mixture becomes more easily workable it shouldn't end up runny though)

Stir in Blueberries

Spoon into muffin tins and cook for 20 minutes or until golden on top...


Number of Servings: 12

Recipe submitted by SparkPeople user MISSMITSY.

TAGS:  Snacks | Snack | Snacks Snack |

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