Tofu Berry Muffins

YIELD : 12 muffins

Ingredients

Preheat oven to 350°F.
Spray 12-cup muffin pan with non-stick baking spray or put in liners.
In blender, purée Mori-Nu Plus Fortified Tofu. If blending a full package, set aside 1/2 cup of purée for this recipe. Save rest in fridge for another use.
In a small bowl, mix flaxseed meal with water and let sit for 10 min to form the flax "egg."
In a large bowl, mix together dry ingredients (flours, baking powder, baking soda, salt).
In a medium bowl, whisk together sugar and coconut cream until syrupy. Add remaining wet ingredients (coconut oil, lemon juice, lemon zest, vanilla) plus the tofu purée and flax "egg." Mix well.
Pour wet ingredients into dry ingredients. Mix to combine. Do NOT over-mix.
Fold in blueberries and raspberries.
Scoop muffin batter into muffin pan.
Bake for 30-35 minutes until toothpick inserted in center comes out clean.
Remove from oven and let cool in pan for a few minutes, then remove muffins from pan and cool on cooling rack.
Best served warm!

Make your own muffin liners by cutting parchment paper into 5-inch squares.
For an extra pop of color, save some fresh blueberries and raspberries for pushing into the top of each muffin just before baking.
PLANT-BASED: This recipe is eggless and dairy-free! Mori-Nu Plus Fortified Tofu creates a moist crumb while adding important nutrients.
GLUTEN-FREE: We used gluten-free 1-to-1 baking flour (1 1/4 cup) with excellent results! Make sure to check for gluten-free labeling on other ingredients