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Walnut Jam Muffins

Ingredients

 

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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