Simple Orange Muffins
Yield
12 muffinsPrep
20 minCook
15 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
oranges
|
|
| 1 | ounce |
tofu
|
|
| ¾ | cup |
sugar
less if desired |
|
| 3 | tablespoons |
vegetable oil
|
|
| ½ | cup |
water
or orange juice |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cream of tartar
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
oranges
|
|
| 28.9 | ml/g |
tofu
|
|
| 177 | ml |
sugar
less if desired |
|
| 45 | ml |
vegetable oil
|
|
| 118 | ml |
water
or orange juice |
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cream of tartar
|
|
| 1.3 | ml |
salt
|
|
Directions
Preheat the oven to 350℉ (180℃).
Finely grate the zest from the orange.
Squeeze out and strain the orange's juice.
Set zest and juice aside.
In a bowl, thoroughly mash the tofu with the sugar, or blend together with an electric mixer.
Mix in the finely grated orange zest and juice from the orange, oil, and water (or additional orange juice ).
In a large bowl, sift together the flour, baking soda, cream of tartar and salt.
Blend in the orange juice mixture.
Spoon batter into muffin pans, filling each cup about ⅔ full.
Bake for about 15 minutes, or until muffins are starting to brown very lightly, and toothpick inserted in center comes out clean.
