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Orange-Pecan Muffins

Orange-Pecan Muffins

2 cups whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
1 cup crumbled firm silken tofu
1/2 cup frozen orange juice concentrate
1/2 cup maple syrup
2 Tb canola oil
1/2 cup coarsely chopped pecans
 
     Preheat oven to 350 degrees.  Mist a 12-cup muffin tin with nonstick spray.
     Place flour, baking powder, and baking soda in a large bowl and combine well with whisk.
     Place tofu, juice concentrate, syrup, and oil in a blender and process until smooth and creamy.  Pour into dry ingredients and mix with wooden spoon until evenly moistened.  The batter will be a bit stiff and dry looking.  Stir in pecans.
    Immediately spoon batter muffin cups, and bake for 20-25 minutes, or until a toothpick comes out clean.
     Remove from oven and let muffins rest in tin for 5 minutes.  Loosen muffins and turn them on their side in tin for another 5 minutes (helps to keep them from developing a hard crust).  Transfer muffins to a cooling rack.  Serve warm or at room temperature.
 
(From Vegan Vittles)

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