Difference between revisions of "Sweet Oatmeal Corn Muffins"
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* 1 cup softened [[raisins]] <ref>Soften by soaking in warm [[water]] for 15 minutes.</ref> or [[dried apricot]]s (optional) | * 1 cup softened [[raisins]] <ref>Soften by soaking in warm [[water]] for 15 minutes.</ref> or [[dried apricot]]s (optional) | ||
| − | == | + | == Procedures == |
# Blend the first 5 ingredients in a blender until creamy and smooth. | # Blend the first 5 ingredients in a blender until creamy and smooth. | ||
# Sift [[baking powder]], [[baking soda]], and [[flour]] into a medium bowl; stir in [[Oats]]. | # Sift [[baking powder]], [[baking soda]], and [[flour]] into a medium bowl; stir in [[Oats]]. | ||
Latest revision as of 08:23, 14 July 2012
Ingredients
- 1 pound soft tofu
- ½ cup orange juice
- 1 teaspoon vanilla extract
- ¼ cup honey
- 1 banana
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 cup corn flour
- 1⅓ cups rolled oats
- 1 cup softened raisins [1] or dried apricots (optional)
Procedures
- Blend the first 5 ingredients in a blender until creamy and smooth.
- Sift baking powder, baking soda, and flour into a medium bowl; stir in Oats.
- Gently add wet mixture into the dry ingredients and spoon into oiled muffin tins.
- Bake at 375°F for 20 minutes (or until a wooden pick inserted comes out clean).
