Sesame Tofu Corn Muffins

By Hklbrries

Ingredients

• 1 cup cornmeal
• 1 cup whole wheat pastry flour
• 1/4 tsp salt
• 2 tsp baking soda
• 1/4 cup toasted sesame seeds (coarsely ground, if desired)
• 4 ounces medium-firm tofu
• 1 1/3 cups unsweetened apple juice
• 4 tsp canola or sunflower oil
• 1 tbsp maple syrup or brown rice syrup (optional)
• 2 to 3 tsp untoasted sesame seeds for garnish (optional)

Preparation

Step 1

Preheat oven to 375 F. Grease 10 cups in a muffin pan.

Sift cornmeal, flour, salt and baking soda into mixing bowl. Stir in toasted sesame seeds and make a well in the center.

Blend tofu and about 1/2 cup apple juice in blender or food processor. Scrape sides of blender jar, then resume blending, adding remaining apple juice, oil and maple syrup or brown rice syrup if desired. Blend until smooth. Pour into well in dry ingredients and stir gently, just until combined. Distribute batter evenly among muffin cups; sprinkle untoasted sesame seeds on top if desired.

Bake 20 minutes, or until muffins are browned and a tester inserted in center comes out clean. Cool briefly in tin, then transfer to cooling rack. Serve warm.