• Walnut Jam Muffins

    1 cup tofu sour cream (recipe below)

    ¾ cup vanilla soymilk

    1 tsp vanilla extract

    1 ½ cups white whole-wheat flour, lightly packed

    1/3 cup turbinado sugar

    1 Tbsp chia seed, ground

    2 tsp aluminum-free baking powder

    ¼ tsp salt

    ¼ cup walnuts, chopped

    ½ cup jam


    Preheat oven to 375 oF (180 oC).

    Grease a muffin tin and set aside

    Mix sour cream, milk and vanilla in a medium bowl

    Whisk together flour, sugar, chia, baking powder and salt in large bowl

    Add wet ingredients to dry ingredients and mix together, do not over-stir.

    Fold in walnuts.

    Spoon batter into each well of the muffin tin.

    With the back of a teaspoon, make a small depression on top of each muffin and add 1 tsp of jam.

    Bake 15-20 mins until golden brown

    Cool muffins in tin for 5 minutes, then transfer to a wire rack to cool completely.


    To make Tofu Sour Cream (Makes 1 ½ cups)

    12.3 oz extra firm silken tofu, drained

    ¼ cup non-dairy milk powder

    1 Tbsp grapeseed oil

    1 Tbsp lemon juice

    1 tsp honey

    ½ tsp citric acid crystals

    1/8 tsp salt

    ½ tsp guar gum (optional)


    Blend all ingredients in high-powered blender until smooth.

    Store extra in an airtight container in the frig for up to a week.


    From: Brighten Up Breakfast by Erica Nedley