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Healthy Recipes Reference Library Store Specials About Us Friday, May 05, 2006
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Blueberry Muffins
Authored By:  Polly Pitchford, Full Spectrum Health™
The tofu substitutes for one egg in this recipe. The cornmeal gives these muffins a light texture.
Diet Types: Dairy Free, Vegan, Vegetarian
Ingredients:
  • 3/4 cup whole wheat pastry flour
  • 3/4 cup unbleached white flour
  • 1/2 cup cornmeal
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 6 Tablespoons canola oil
  • 2 oz. Mori Nu soft tofu
  • 1 cup soy milk
  • 1/3 cup maple syrup
  • 1 cup fresh or frozen blueberries
  • Serves: 8
    Cooking Time: Under 30 minutes
    Instructions:
    Preheat oven to 375. Sift or mix all dry ingredients. In a separate bowl, whisk the oil and soymilk together. Puree tofu in a blender with milk, then add to oil-maple suryp, whisk. Stir wet ingredients into the dry ingredients, just enough to mix. Oil muffin tin or line with cupcake papers. Spoon in batter, filling cups 2/3 full. Bake for 20-25 minutes, until golden brown.

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    Nutrition Facts

    Serving Size: 1
    Servings per Recipe: 8
    Amount Per Serving 
    Calories 271
    Calories from Fat 109
     % Daily Value*
    Total Fat 12g19%
      Saturated Fat 1g5%
      Mono Fat 6g 
      Poly Fat 4g 
    Sodium 264mg11%
    Total Carbs 37g12%
      Dietary Fiber 3g14%
      Sugars 8g 
    Protein 5g 
    Iron13%
    Calcium13%
    Vitamin B-65%
    Vitamin C4%
    Vitamin E14%
    Vitamin A1%
    Selenium26%
    Manganese55%
    Copper5%
    Zinc8%
    Potassium5%
    Phosphorus12%
    Magnesium8%
    Pantothenic acid2%
    Niacin10%
    Riboflavin12%
    Thiamin20%
    Folate12%
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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