Blueberry Muffins

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* Exported from MasterCook *

 

Blueberry Muffins

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup blueberries -- fresh or frozen

1/2 cup unbleached flour

2 1/2 cups wholewheat pastry flour

1 tablespoon baking powder

2/3 cup soy milk

1/4 cup canola oil

5 ounces soft tofu

1/2 cup maple syrup

1 teaspoon vanilla extract -- or 1/4 teaspoon almond extract

 

Toss blueberries in 1/4 cup of unbleached flour.

 

In a bowl, mix flours with baking powder and add blueberries.

 

Puree remaining ingredients in a blender/food processor.

 

Pour liquid into flours and mix thoroughly.

 

Lightly grease a muffin tin with spray butter.

 

Pour dough into muffin tin, filling each hole almost to the top.

 

Bake 35 minutes or until golden. Judy's note: no oven temperature provided, I'd

assume 350F?

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

Yield:

" 8 muffins "

 

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Per Serving (excluding unknown items): 1249 Calories; 58g Fat (41.0% calories

from fat); 11g Protein; 178g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

1505mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 11 Fat;

7 1/2 Other Carbohydrates.

 

NOTES : makes 8 large muffins

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0