Juice Muffins

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.

• Ready In: 35 mins
• Serves: 6
• Yields: 6 large muffins

Ingredients

• 1 1⁄2 cups whole wheat flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 8  ounces firm tofu
• 1⁄2 cup sugar
• 1⁄2 cup  juice
• 1  tablespoon lemon juice
• 1 1⁄2 tablespoons nutritional yeast
• 1  tablespoon vanilla extract

Directions

1. Preheat oven to 350 degrees.
2. Mix together the flour, baking powder, baking soda, and salt.
3. In a blender, mix until smooth the tofu, suger, juice, lemon juice, nutritional yeast, and vanilla extract.
4. 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.