Courtesy of Nature's Oasis
http://www.naturesoasismarket.com

Blueberry Muffins

Diet Type: Dairy Free

Cooking Time: Under 30 minutes

Ingredients:

  3/4 cup whole wheat pastry flour
  3/4 cup unbleached white flour
  1/2 cup cornmeal
  1 Tablespoon baking powder
  1/4 teaspoon salt
  6 Tablespoons canola oil
  2 oz. Mori Nu soft tofu
  1 cup soy milk
  1/3 cup maple syrup
  1 cup fresh or frozen blueberries
 
Directions:

Preheat oven to 375. Sift or mix all dry ingredients. In a separate bowl, whisk the oil and soymilk together. Puree tofu in a blender with milk, then add to oil-maple suryp, whisk. Stir wet ingredients into the dry ingredients, just enough to mix. Oil muffin tin or line with cupcake papers. Spoon in batter, filling cups 2/3 full. Bake for 20-25 minutes, until golden brown.

Servings: 8

Author: Polly Pitchford, Full Spectrum Health™

 
Nutrition Facts

Serving Size: 1
Servings per Recipe: 8
Amount Per Serving 
Calories 271
Calories from Fat 109
 % Daily Value*
Total Fat 12g19%
  Saturated Fat 1g5%
  Mono Fat 6g 
  Poly Fat 4g 
Sodium 264mg11%
Total Carbs 37g12%
  Dietary Fiber 3g14%
  Sugars 8g 
Protein 5g 
Iron13%
Calcium13%
Vitamin B-65%
Vitamin C4%
Vitamin E14%
Vitamin A1%
Selenium26%
Manganese55%
Copper5%
Zinc8%
Potassium5%
Phosphorus12%
Magnesium8%
Pantothenic acid2%
Niacin10%
Riboflavin12%
Thiamin20%
Folate12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.