Simple Orange Muffins

These orange muffins are egg-free and dairy-free, using mashed tofu in place of eggs and butter. Sounds odd, but the tofu blends right into the batter and gives the muffins a soft, tender crumb without any beany taste.

Fresh orange zest and juice do all the flavoring work. The zest brings bright, fragrant oils while the juice keeps the batter moist. Cream of tartar paired with baking soda acts as the leavening, giving a gentle rise that keeps things light without making them cakey.

These bake fast and come out just barely golden on top. The texture is more delicate than a standard muffin, so let them cool a few minutes in the pan before removing.

Kitchen Tips

• Mash the tofu thoroughly with the sugar until completely smooth. Any lumps will show up in the finished muffin.
• Use the zest AND juice from the same orange. Replace the water with more orange juice for a stronger citrus punch.
• Fill muffin cups only ⅔ full. These rise nicely and will overflow if overfilled.
• Best eaten the same day. They soften overnight due to the tofu moisture. Store extras in an airtight container.

Variations

• Lemon poppy seed: Replace the orange with lemon zest and juice, add 2 tablespoons poppy seeds to the batter.
• Orange cranberry: Fold in ½ cup dried cranberries for tartness and color.
• Spiced orange: Add ½ teaspoon cinnamon and a pinch of nutmeg for a warm, wintery twist.