Vegan Ginger Muffins,
Recipe
Summary
Using a tofu-based gingerbread as a starting point, I added some spices, used oil instead of butter, changed the bake time and baked the gingerbread paper-lined muffins tins.
Recipe Story
I am always looking for items that I can make healthier. Its hard to find time to cook these days because school has started again, but when I found this recipe I had to make it and share it with everyone.
I came across this recipe on a blog and though I would share it with you.
Ingredients
1 1/2 Cups White Whole Wheat Flour1/5 Tablespoon Salt
2 Tablespoons Ground Ginger
1/2 Tablespoons Ground cloves
1 Cup Tofu
1/2 Cup Molasses
1/4 Cup granulated Sugar
1/4 Cup vegetable oil
2 Tablespoons Cinnamon
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Change Yield
Directions
- Preheat oven to 375 degrees and make sure to Line 12 muffin cups with paper liners. If you don't do this before hand you might forget and pour the mixture directly into the cup, and this will lead to trouble l
- Combine flour, baking powder, baking soda, salt, ginger, cinnamon and cloves in a medium bowl. Stir very well, making sure there are no lumps of baking powder.
- Mix put the tofu, molasses, sugar and oil until smooth. Add tofu mixture to flour mixture and stir until mixed
- Bake for 18 minutes or until muffin tops are golden brown
