Juice Muffins
"Use whatever fruit juice you want to create delicious vegan muffins that have a hint of whatever flavour of juice you used. Juices such as raspberry and orange work best."
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
6 large muffins
- Serves:
- 6
ingredients
- 1 1⁄2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 8 ounces firm tofu
- 1⁄2 cup sugar
- 1⁄2 cup juice
- 1 tablespoon lemon juice
- 1 1⁄2 tablespoons nutritional yeast
- 1 tablespoon vanilla extract
directions
- Preheat oven to 350 degrees.
- Mix together the flour, baking powder, baking soda, and salt.
- In a blender, mix until smooth the tofu, suger, juice, lemon juice, nutritional yeast, and vanilla extract.
- Gently fold the two mixtures together until 'just mixed'. Pour into a non-stick muffin pan, and bake for about 25 minutes at 350 degrees. Cool before removing from the tin.
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RECIPE SUBMITTED BY
I love cooking. When it comes to recipes, I usually only use them for baking, and even then often end up changing them a fair bit. All of my baking is vegan.
