ReceptnaptárPumpkin tofu muffins
Pumpkin tofu muffins are an invention of Japanese healthy baking: silken tofu and pumpkin (kabocha) add moisture, protein and natural sweetness, so the muffin is soft, moist and made with little fat. The taste of the tofu is not noticeable at all.
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Ingredients
Method
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- Preheat the oven to 180 °C (165 °C fan) and line a muffin tin with paper cases.
- Blend the pumpkin purée, silken tofu, eggs, honey and oil until smooth.
- Mix the oat flour with the baking powder, bicarbonate of soda, cinnamon and salt.
- Add the dry mixture to the wet mixture and fold together only until combined.
- Divide the batter among the cases and sprinkle with pumpkin seeds.
- Bake for 22–25 minutes until a skewer inserted in the middle comes out clean; cool on a rack.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Drain the pumpkin purée well if it is wet.
- Use silken tofu, since it blends smooth.
- Do not overmix the batter.
- Keeps in a closed tin for 4 days and freezes.
Frequently asked questions
Can you taste the tofu?
No, it disappears into the batter.
Is it gluten-free?
With gluten-free oat flour, yes.
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