Do you know tofu transforms muffin? The taste is moist and soft!
Most people love muffins. Well, I am one of them, and my children too. In Japan, there are many sweets recipes by using Tofu! I thought that it was used for muffin without eggs, milk and butter…
Mash the firm tofu well. My son came, and asked me then. ‘I want to do!!’ ‘Well, OK baby.’ He did good job. One day, he will be a chef!!
Our daughters love eating cupcakes. They eat them for breakfast. Every time, my husband can’t eat a cupcake!! Because they always eat too much. Even I eat only one. I need to cook more cupcakes next time for him…
Look these pictures. Ooo, I noticed that I love light blue color.
It looks like a vanilla chocolate chip ice cream!! But it became cupcakes in 30 minutes….
- 10.6 oz firm or silky tofu 300g
- 1/2 cup white sugar about 100g
- 8 tbsps canola oil
- 1 1/2 cups flour about 200g
- 2 tsps baking powder
- 1 tsp vanilla extra
- 2/3 cup chocolate chips about 120g
Preheat an oven 375℉. Grease 12 muffin pan, or use muffin liners. Drain a tofu and wrap in paper towels to remove excess water. After that, mash the tofu.
- Pour canola oil into a bowl, add vanilla and sugar. Mix them. Then, sift the flour, baking powder into the bowl.
Stir in chocolate chips. Mix until just combined. Divide the muffin butter in muffin pan, or muffin cups. Bake 375℉ for 20-23 minutes.
Cool in the pan, or cups for 5 minutes. Then, remove and transfer to a wire rack to cool.