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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.
- 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.