Melbourne Holistic Health Group

Published in Recipes - Tofu and Tempeh on 09 October 2011 by Melbourne Holistic Health Group

Makes 20-24

This muffin recipe was created with the intention of a healthier snack option for my toddler, rather than an empty, sugary white muffin. It contains silken tofu for protein, blueberries which are rich in antioxidants (and a favourite of my daughter’s) and very little apple juice as a sweetener, as the apples and blueberries provide natural sugar. I make them with spelt flour, as a wheat-free option, which creates a moister muffin. Macadamia nut oil can be used instead of butter, for a dairy-free option, as well as making the muffins cholesterol-free. The muffins can be made in larger muffin tins, for grown ups, (adjust cooking time to 25-30 mins) and makes about 8-10.

Ingredients

• 150 g silken tofu
• ½ teaspoon ground cinnamon
• ¼ cup stewed apple
• 1 dessertspoon apple juice concentrate
• 1 cup SR flour (or 1/2 white spelt and ½ wholemeal)
• 1 teaspoon baking powder
• 75 g butter melted or 50mls of macadamia nut oil
• 1 egg lightly beaten
• ½ cup blueberries
• ½ granny smith apple diced into small pieces

You will need

• Food processor (or a whisk if you don’t have a food processor)
• 1 or 2 mixing bowls
• Sifter
• Mixing spoon
• Muffin tray (mini for children’s)

Method

In a food processor blend the silken tofu, ground cinnamon, stewed apple and apple juice concentrate until combined and smooth.

In a bowl sift flour and baking powder, add egg and butter/oil and tofu mixture and mix to combine. Fold in fruit. Spoon into mini muffin tins and bake for 20 mins on 180 degrees.

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