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Corn Muffins with Tofu

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Submitted by mapbh

YIELD

1 dozen

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 473
CUPS ML CORNMEAL
6 173.4
OUNCES ML/G TOFU
3 7.1E+2
CUPS ML WATER
½ 2.5
TEASPOON ML SALT

Directions

Mix flours.

Crumble tofu into blender.

Add boiled water and salt to tofu in blender (carefully) and blend until not quite smooth.

(Just a few pulses please).

Don’t do this in too small blender or without lid like I did once.

Add immediately to flour and mix well.

Spoon into muffin tins or cast iron stick trays and bake at 400℉ (200℃) for about 30 minutes until golden brown.

Heat oven first and place oiled muffin tins in to heat up beforehand to get a wonderful crust..

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 296g (10.4 oz)
Amount per Serving
Calories 377 11% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 327mg 14%
Total Carbohydrate 25g 25%
Dietary Fiber 6g 22%
Sugars g
Protein 23g
Vitamin A 3% Vitamin C 0%
Calcium 17% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
 
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