Fruit muffins with tofu
4 servings
26 minutes
Fruit muffins with tofu are an amazing combination of tenderness and rich flavor. This recipe from Mexican cuisine attracts with its lightness and exotic notes. Tofu, known for its airy texture, gives softness to the baked goods, while apples and orange juice add freshness and a pleasant tartness. Coconut flakes emphasize the tropical character of the dish, while cinnamon and lemon zest fill it with a warm aroma. These muffins are perfect for a cozy tea time or vegan dessert, maintaining a balance between sweetness and the naturalness of ingredients.
1
Soak the oatmeal in 1/4 cup of orange juice.
- Rolled oats: 120 g
- Soy milk: 500 ml
2
Mix mashed tofu, soy milk, vegetable oil, apple cider vinegar, and 300 grams of sugar together.
- Soft (silken) tofu: 300 g
- Soy milk: 500 ml
- Vegetable oil: 250 ml
- Apple cider vinegar: 1 tablespoon
- Sugar: 300 g
3
In a separate bowl, mix flour, coconut, squeezed oatmeal, baking powder, and cinnamon.
- Spelt flour: 500 g
- Desiccated coconut: 80 g
- Rolled oats: 120 g
- Baking powder (raising agent): 2 teaspoons
- Ground cinnamon: 1 teaspoon
4
In a large pot, mix the flour mixture with approximately 700 ml of tofu mixture. Add 100 ml of orange juice. Mix well (the dough should be thick enough for muffins). This is the base for your muffins.
- Soft (silken) tofu: 300 g
- Soy milk: 500 ml
5
Add 2 grated apples to the dough. Place the dough in muffin molds, decorate with sliced apples, and bake at 150 degrees for 40 minutes.
- Apple: 2 pieces