Try this Simple Orange Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350 degrees F. Finely grate the zest from the orange. Squeeze out and strain the oranges juice. Set zest and juice aside. In a bowl, thoroughly mash the tofu with the sugar, or blend together with an electric mixer. Mix in the finely grated orange zest and juice from the orange, oil, and water (or additional orange juice). In a large bowl, sift together the flour, baking soda, cream of tartar and salt. Blend in the orange juice mixture. Spoon batter into muffin pans, filling each cup about 2/3 full. Bake for about 15 minutes, or until muffins are starting to brown very lightly, and toothpick inserted in center comes out clean. Karens notes: I always use tofu as an egg-replacer in baked goods, with excellent results. It may only be luck, or coincidence, so if you dont have a piece of tofu handy, try omitting it. These muffins are pretty sweet, so you may want to decrease the amount of sugar used. The sugar does seem to act as a humectant though, so the muffins will stay a little moister in storage if you use more sugar. From the kitchen of Karen Mintzias
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Serving Size: 1 Muffin (42g) | ||
Recipe Makes: 12 Muffins | ||
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Calories: 118 | ||
Calories from Fat: 23 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 106.3mg | 4 % | |
Potassium 63.1mg | 2 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 19.6g | ||
Protein 2.8g | 4 % | |
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: 118
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