cat lover
07-07-2006, 08:37 PM
From Chef Ben Diamond
2 cups All-Purpose flour
2 cup fine yellow cornmeal
1 1/2 tbsp non-aluminum baking powder
1/2 tsp sea salt
1/2 tsp ground cinnamon
1 cup vegetable oil
4 1/2 oz silken tofu
1/3 cup maple syrup
1 cup apple juice concentrate
1 cup unsweetened applesauce
1/2 tsp vanilla extract
1 cup fresh blueberries
Mix dry ingredients in a bowl. Blend wet ingredients in a blender till smooth. Add wet ingredients to dry ingredients and mix until fully mixed. Fold in the fresh blueberries. Preheat oven to 375 degrees. Grease muffin tins and scoop muffin batter to fill 2/3 full. Bake until golden brown (approximately 18 minutes).
2 cups All-Purpose flour
2 cup fine yellow cornmeal
1 1/2 tbsp non-aluminum baking powder
1/2 tsp sea salt
1/2 tsp ground cinnamon
1 cup vegetable oil
4 1/2 oz silken tofu
1/3 cup maple syrup
1 cup apple juice concentrate
1 cup unsweetened applesauce
1/2 tsp vanilla extract
1 cup fresh blueberries
Mix dry ingredients in a bowl. Blend wet ingredients in a blender till smooth. Add wet ingredients to dry ingredients and mix until fully mixed. Fold in the fresh blueberries. Preheat oven to 375 degrees. Grease muffin tins and scoop muffin batter to fill 2/3 full. Bake until golden brown (approximately 18 minutes).