Sweet Oatmeal Corn Muffins

Soak the raisins or dried apricots in warm water for 15 minutes to soften them, then drain well.

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

Blend the soft tofu, orange juice, vanilla extract, honey, and banana together in a food processor until smooth and creamy.

In a large bowl, whisk together the baking powder, baking soda, corn flour, and rolled oats until evenly distributed.

Pour the blended wet ingredients into the dry ingredients and fold together gently with a spatula until just combined; do not overmix.

Fold the drained softened raisins or apricots into the batter until evenly distributed.

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake for 20–25 minutes until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.

Allow the muffins to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.