I visited her site yesterday and saw her blueberry muffin recipe. We exchanged a few e-mails, and I was excited to make them last night. Of course, when I got home, I didn’t have all of the ingredients I needed, so this is my version based off of hers.
Jumbo Blueberry Muffins – Makes 6
Ingredients:
2 cups blueberries, preferably fresh
1/2 cup wheat bran
1/4 cup ground flax seed
1/2 cup corn flour
1/2 cup all purpose flour
1/3 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1 cup skim milk
1/4 of a brick of firm tofu
2 eggs
raw sugar for sprinkling on top before baking.
Directions:
Mix the wet ingredients first, then add all the dry ingredients.
Gently fold in the blueberries. Place in a 6 jumbo muffin pan and sprinkle with the raw sugar on top.
Bake at 350 for 20-25 minutes, or until a toothpick comes out clean.
5 points for this huge muffin!
I made 6 Jumbo muffins, you can make 12 muffins for 2.5 points each
And, a couple of my friends at work will be getting a muffin today!
And, lastly, my chicken tortilla soup came out great! 3 points per cup! I added more peppers in this version (green, red) and usually I add a can of tomato soup, but I didn’t have that. You can make this soup so many different ways!
The muffins are attention grabbers with the tofu. We’ve never made any baked goods with tofu, so we should give it a try one day.
Great improvising! I may have to try this version, too.
hee hee! Did you make those just for me? It’s jumbo-sized, perfect for my appetite! 🙂
I definitely have to give those a try!
Wow, did you just post about two of my favorite things. Yummmmmmm!
I love bakers that can adapt and use the ingredients that they have. I think it’s amazing. I mean, when you’re cooking it can be easy. But when you’re baking?! It’s so much more scientific. Very cool 🙂 And they look great!!
Those muffins look so good!
And, I’ll have to try your soup recipe- looks amazing!
That soup looks so delicious! And what a nice co-worker you are to wrap them up like little presents! 🙂