Butternut Squash Muffins
(Makes 6 large muffins or 12 regular-sized ones)
Prep Time15 mins
Cook Time19 mins
Total Time19 mins
Servings: 6 large muffins
Blend the tofu and nondairy milk and set aside. Mix together the flour, baking powder, baking soda and salt in a large bowl.
In another bowl, mix the butternut squash puree, blended tofu, flax meal, oil, and sugar.
Add the wet ingredients to the dry and stir until just mixed-- do not overmix. A few lumps are okay.
Spray a muffin pan with oil or line with paper liners. I used a large muffin pan that makes six huge muffins, but you can bake these in the regular-sized muffin pans that will make 12.
Bake the muffins for 15 minutes at 375 degrees. If you are using the large muffin tins, you will need to add 3-4 more minutes to the baking time. To ensure your muffins are baked through, insert a toothpick in the center. The toothpick should come out dry or with a few crumbs sticking to it. If it comes out with moist batter clinging to it, bake the muffins for a couple of minutes more and try the toothpick test again.
Cool the muffin tin on a rack for 10 minutes, then pop out the muffins and continue cooling them on a rack.
Serving: 1muffin | Calories: 360kcal | Carbohydrates: 73g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Sodium: 226mg | Potassium: 448mg | Fiber: 6g | Sugar: 34g | Vitamin A: 1860IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 3mg