Recipe
Blueberry Muffins
Ingredients
| 3/4 cups | whole wheat pastry flour |
| 6 tbsps | canola oil or oleic safflower oil |
| 3/4 cups | unbleached wheat flour |
| 2 ounces | tofu or 1 beaten egg |
| 1/2 cup | cornmeal |
| 1 cup | Rice Dream® classic original |
| 1 tbsp | Hain Pure Foods® baking powder |
| 1/3 cup | maple syrup |
| 1/4 tsp | sea salt |
| 1 cup | blueberries fresh or frozen |
Directions
- Preheat oven to 375° F.
- Sift or mix all dry ingredients in a medium bowl.
- In a separate bowl, mix all wet ingredients.
- If using tofu, puree in a blender with RICE DREAM Classic Original, then add to other wet ingredients.
- Stir wet ingredients into the dry ingredients, just enough to mix.
- Stir blueberries into mixture until blended.
- Oil muffin tin or line with cupcake papers. Spoon in batter, filling cups 2/3 full.
- Bake for 20-25 minutes, until golden brown.