Walnut Jam Muffins



1 cup tofu sour cream (recipe below)


¾ cup vanilla soymilk


1 tsp vanilla extract


1 ½ cups white whole-wheat flour, lightly packed


1/3 cup turbinado sugar


1 Tbsp chia seed, ground


2 tsp aluminum-free baking powder


¼ tsp salt


¼ cup walnuts, chopped


½ cup jam




Preheat oven to 375 oF (180 oC).


Grease a muffin tin and set aside


Mix sour cream, milk and vanilla in a medium bowl


Whisk together flour, sugar, chia, baking powder and salt in large bowl


Add wet ingredients to dry ingredients and mix together, do not over-stir.


Fold in walnuts.


Spoon batter into each well of the muffin tin.


With the back of a teaspoon, make a small depression on top of each muffin and add 1 tsp of jam.


Bake 15-20 mins until golden brown


Cool muffins in tin for 5 minutes, then transfer to a wire rack to cool completely.




To make Tofu Sour Cream (Makes 1 ½ cups)


12.3 oz extra firm silken tofu, drained


¼ cup non-dairy milk powder


1 Tbsp grapeseed oil


1 Tbsp lemon juice


1 tsp honey


½ tsp citric acid crystals


1/8 tsp salt


½ tsp guar gum (optional)




Blend all ingredients in high-powered blender until smooth.


Store extra in an airtight container in the frig for up to a week.




From: Brighten Up Breakfast by Erica Nedley

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