Blueberry -Applesauce Muffins

This recipe is from The Complete Vegan Cookbook, and it meets two vital criteria: yummy and easy to make.

Yield: 16-18 muffins

2 cups unbleached white flour (I used wheat flour)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
1/4 cup wheat germ
12 ounces firm silken tofu
1/8 cup plain soy milk (I used rice milk)
2 T canola oil
1 T lemon juice
1/2 cup unsweetened applesauce
1 1/2 cups fresh or frozen blueberries* (I added about 1/4 cup more to use the rest of the fresh package)

Preheat the oven to 325 degrees F. Into a large bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the sugar and wheat germ. In a food processor, puree the tofu, soy milk, oil, and lemon juice. Stir into the dry ingredients, along with the applesauce, until well-combined, then gently fold in the blueberries.

Place paper liners into the cups of a muffin tin. Spoon the batter in, filling the liners almost to the top. Bake for 25 minutes, until lightly browned on top. Remove from the muffin tin and allow to cool on a rack for about 15 minutes before eating. The muffins will stay fresh for a few days, stored in a jar or plastic bag at room temperature. (Cool completely before storing.)

*NOTE: If using frozen blueberries, place them in a colander and rinse briefly under cold water to melt off any ice crystals before adding them to the recipe.

Each serving (with original ingredients) provides: 143 calories, 4 g protein, 3 g fat, 1 g dietary fiber, 25 g carbohydrates, 149 mg sodium, 0 mg cholesterol

We thought the muffins were good, but Darra slept through it all.