It sounds like a crazy combination, but bear with me… you’ll love the way the silken tofu works in place of eggs to make the muffins rise beautifully. Ground almonds add moistness and soy milky vanilla gives the whole thing a sweet finish. I think you’ll be so pleasantly surprised that these will be added to your regular repertoire!
- Recipe by Christie Connelly
- Serves 12
- Prep Time 10 minutes
- Cooking Time 20 minutes
- 2 tablespoons dairy-free spread*
- 250g (2 cups) plain flour
- 50g (1/2 cup) ground almonds
- 2 teaspoons baking powder
- 35g (1/2 cup) unsweetened cocoa powder
- 1/2 teaspooon salt
- 220g (1 cup) caster sugar
- 150g (1 cup) silken tofu
- 250ml (1 cup) Soy Milky Lite
- 1 tsp vanilla extract
- 1 tablespoon white vinegar
- 60ml (1/4 cup) maple syrup
- 12 squares vegan chocolate
*I like the Nuttelex brand.
- Preheat the oven to 190C/375F. Grease a twelve hole muffin tin with the dairy free spread.
- In a large bowl mix together the flour, ground almonds, baking powder, cocoa powder, salt and sugar. Set aside.
- Place the tofu, soymilk, vanilla extract, vinegar and maple syrup into a blender. Process for 10 seconds until smooth. There may still be a few small tofu lumps but that's fine.
- Pour the tofu mixture into the dry ingredients and mix with a wooden spoon until just combined. Don't over mix or the muffins will be chewy.
- Spoon the batter into the muffin pan holes and place a piece of chocolate on top of each one. Bake on the center shelf for 20 minutes or until a skewer inserted into the center of a muffin comes out clean. Cool on a wire rack - they can be eaten warm or cold.
Nutritional Analysis – Amount per Serve