Juice Muffins

Name: Juice Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 large muffins, 6 serving(s)
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

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Recipe by selfmadegirl

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.

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READY IN: 35mins

SERVES: 6

YIELD: 6 large muffins

UNITS: US

INGREDIENTS

Nutrition

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

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.

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