Recipe by VegSocialWorker
From Vegan Vittles by Joanne Stepaniak. Super quick and easy to whip up and they taste great, too.
Top Review by WI Cheesehead
Made these for Vegan Tag (doubleing the batch) but accid. made them non-vegan. Maple syrup is expensive, so I put 1/2 honey in b4 I realized vegans don't eat honey! Woops! I used 1 C firm tofu. These don't raise very high bcz of the w.w. flour. They turned out a little too moist, so I will decrease the water next time, but they were still tasty. Might try adding corn next time too.
- 1⁄4 lb regular reduced-fat firm tofu (firm) or 1⁄2 cup lite silken firm tofu, patted dry and crumbled
- 1⁄4 cup pure maple syrup
- 1⁄4 cup water
- 1 tablespoon canola oil
- 1⁄2 cup whole wheat pastry flour
- 1⁄2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Prepare muffin tins by either spraying with non-stick spray or using cupcake liners.
- Place tofu, maple syrup, water and oil in a blender and process until smooth. Set aside.
- Place the remaining ingredients in a medium mixing bowl, and stir together until well combined.
- Pour the blended wet mixture into the dry ingredients and mix just until the dry ingredients are moist. The batter will be stiff.
- Immediately spoon the batter into the prepared muffin tins and bake for 20 to 25 minutes.
- Gently loosen the muffins and turn over onto a drying rack or other place to cool. Cover muffins with a clean tea towel and let them rest for 5 minutes. This will keep them from developing a hard crust.