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