Food recipes
Boosted Blueberry Muffins
Boosted Blueberry Muffins Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table syrup,...
Boosted Blueberry Muffins
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
syrup, maple, canadian
tofu, raw, regular, prepared with calcium sulfate
soymilk, original and vanilla, unfortified
oil, canola
blueberries, raw
Directions:
Preheat oven to 375F.
In medium bowl, combine flours, baking powder and salt; mix.
In bowl of food processor or blender jar, combine maple syrup, tofu, soymilk and oil; process until smooth.
Add tofu mixture to flour mixture; stir until just moistened.
Fold berries into batter.
Fill 12 lightly oiled muffin cups 2/3 full.
Bake until toothpick inserted in center of muffins comes out clean, about 25 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
syrup, maple, canadian
tofu, raw, regular, prepared with calcium sulfate
soymilk, original and vanilla, unfortified
oil, canola
blueberries, raw
Directions:
Preheat oven to 375F.
In medium bowl, combine flours, baking powder and salt; mix.
In bowl of food processor or blender jar, combine maple syrup, tofu, soymilk and oil; process until smooth.
Add tofu mixture to flour mixture; stir until just moistened.
Fold berries into batter.
Fill 12 lightly oiled muffin cups 2/3 full.
Bake until toothpick inserted in center of muffins comes out clean, about 25 minutes.