Try this Jalapeno-Yeast-Corn Muffins recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, cream together the tofu, sugar & shortening. Add the baking powder, baking soda, salt & cream of tartar. Mix well. Add the remaining ingredients & stir to ensure that the ingredients have been well combined. Spoon the batter into lightly oiled muffin pans. Bake in an oven preheated to 375F for about 30 minutes. Test with a skewer to see if they are done. If not done, return to the oven & test every 5 minutes. Cool on wire racks. Recipe by Mark Satterly File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Serving Size: 1 Muffin (85g) | ||
Recipe Makes: 12 Muffins | ||
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Calories: 230 | ||
Calories from Fat: 24 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 200.7mg | 7 % | |
Potassium 130.8mg | 3 % | |
Total Carbohydrate 49.9g | 15 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 48.4g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 230
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