Guest guest Posted May 10, 2007 Report Share Posted May 10, 2007 Blueberry Corn Muffins No one you serve these muffins to will ever believe they're healthful. They're so moist and have such a great flavor. They're low-fat and wheat-free, too! What more could you ask for in a muffin? Nuthin'! Jenn's Note. Neighbor made these after I sent the recipe to her and she loved them.. I didnt personnally try one because my first experience with tofu a few years back wasnt a good one. Makes 12 Muffins Preparation Time: 45 Minutes 6 ounces blueberry soy yogurt 1 cup fresh or thawed blueberries 2 ounces silken tofu 1 teaspoon baking powder 2 tablespoons unsweetened applesauce 1/2 teaspoon baking soda 1 cup corn flour 10 tablespoons sucanat sugar 1 cup cornmeal 2 tablespoons egg whites (from about 1 egg) 1/2 teaspoon sea salt 1. Preheat the oven to 400°F. In a mixing bowl, combine the yogurt, tofu, applesauce, sucanat and egg whites. Fold in the blueberries. 2. In another bowl, sift together the baking powder, baking soda, corn flour, cornmeal, and salt. Add the dry ingredients to the wet and gently combine. 3. Spray a nonstick muffin pan with canola oil spray. Evenly distribute the batter into 12 muffin cups. Bake for 22 to 24 minutes. Keep in a sealed container at room temperature for up to 3 days. Jenn B aka Mom2Sam and Tiny Quote Link to comment Share on other sites More sharing options...
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