Basic Breakfast Muffin Recipe (egg free, dairy free)

These muffins are “healthy” in terms of fat content, but you’d never know it by tasting them. The key is using tofu instead of eggs or milk! If you’ve never had tofu, don’t worry. It has very little flavor on its own and is just the base protein of this recipe. The muffins themselves have a sweet taste and a slightly chewier texture than traditional muffins.

Nice!

Nice!

This recipe is originally from Youtube user bonobos25, a Japanese home chef. The “home chef/home baking” corner of Youtube is made up predominantly of Japanese and South Korean cooks. The ~**joy of baking**~ is a universal thing, but not the metric system. That’s one downfall of using recipes from other countries. If you don’t want to weigh out everything on a scale, don’t worry. Olivia Shortcake is here, and she’s converted all the measurements into familiar units.

 

INGREDIENTS (makes 6 muffins)

¾ cup flour

1 teaspoon baking powder

pinch salt

⅔ cup tofu (firm or silken are both fine)

1 tablespoon vegetable oil

5 tablespoons maple syrup

unnamed-1Put flour, baking powder, and salt in a plastic bag and shake!You can go the boring route and mix them in a bowl, but measuring them directly into a bag saves you the trouble of washing another bowl. Your call.

Drain tofu. Most tofu comes in square containers with a plastic film on top. The container is full of excess water to keep the tofu fresh– essentially a giant fruit cup. And just like fruit cups, these containers can be messy to open. To open a tofu container, hold it over a sink and puncture the plastic film with a fork or knife. Squeeze the container to drain out the rest of the water through the hole.

In a bowl, stir tofu to break. Use a fork or whisk. This takes about a minute– but firm tofu will take a little longer than soft. This is about the texture you’re looking for:

unnamed

Add oil and syrup to tofu and blend. Again, here’s the texture you want: (not very pretty, but definitely tasty)

unnamed-2

Add flour and baking powder to your tofu mixture. Stir to combine. This will thicken the mixture and make it look more like regular muffin batter.

unnamed-4Scoop muffins into pans. I recommend you use some kind of paper cupcake liner to make your muffins easy to remove. Grease the cupcake liners with cooking spray to prevent sticking.

Bake at 350 F for about 20 minutes. Your muffins are done once a skewer inserted in the middle comes out clean.

Store in the fridge. Tofu is finicky, and these muffins dry out if not refrigerated. They taste good served cold or warmed in the microwave.

 

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