Side Pannel
Simple Orange Muffins
Simple Orange Muffins
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Vegetarian
Ingredients List
- 1 lg Orange
- 1 oz Tofu
- 3/4 c Sugar; (less if desired)
- 3 tb Oil
- 1/2 c Water or orange juice
- 2 c Flour
- 1 ts Baking soda
- 1 ts Cream of tartar
- 1/4 ts Salt
Directions
Preheat the oven to 350 degrees F.
Finely grate the zest from the orange. Squeeze out and strain the orange's
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.
Karen's 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 don't
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
Finely grate the zest from the orange. Squeeze out and strain the orange's
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.
Karen's 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 don't
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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