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Suggest a better descriptionMix flours. Crumble tofu into blender. Add boiled water and salt to tofu in blender (carefully) and blend until not quite smooth. (Just a few pulses please). Dont do this in too small blender or without lid like I did once. The goal is muffins, not 2nd degree burns. Add immediately to flour and mix well. Spoon into muffin tins or cast iron stick trays and bake at 400 degrees for about 1/2 hour until golden brown. She suggests you heat oven first and place oiled muffin tins in to heat up beforehand to get a "wonderful crust". Please note, I have to oil the tins because I dont use teflon products around by birds, but this might work also.....This is not sweet bread, I serve corn potato chowder with it. The corn sticks are better! American Macrobiotic Cuisine recipe book by Meredith McCarty, Turning Point Publications, Eureka, CA. Shared by JEAN SAMUEL (RHHN66A)
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Serving Size: 1 Serving (636g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 472 | ||
Calories from Fat: 60 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.7mg | 1 % | |
Potassium 759.6mg | 20 % | |
Total Carbohydrate 86.2g | 25 % | |
Dietary Fiber 13.8g | 55 % | |
Sugars, other 72.3g | ||
Protein 23.4g | 33 % | |
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: 472
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