Kristen's Recipes


Title:   Orange-Scented Corn Muffins
Category:   Breakfast - Clean (Only natural/organic ingredients), Vegetarian
From:   Neal Barnard
1 c firm silken tofu- crumbled
1/2 c clean orange juice
1 T organic canola or safflower oil
1 c whole wheat flour
2/3 c yellow cornmeal
1 T grated orange peel- optional
2 t baking powder
1 t baking soda
1/2 t sea salt
Directions:   Preheat oven to 350F. Mist 12 muffin cups with nonstick cooking spray and set aside. Combine tofu, juice and oil in blender and process into a smooth, creamy emulsion. Place remaining ingredients in a large bowl and stir with a dry wire whisk until well combined. Pour blended mixture into dry ingredients and mix just until dry ingredients are moistened. batter will be stiff. Immediately spoon into prepared muffin cups, using an equal amount for each. Bake 20 to 25 minutes. Gently loosen muffins and turn them on their side in the muffin tin. Cover with a clean kitchen towel, and let rest for 5 minutes. This will keep them from developing a hard crust. Transfer to a cooling rack, and serve warm or at room temperature.
Makes:   12 muffins