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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Copycats of the Tim Hortons classic that I made for Grandma to keep her spirits up - whole grain and egg free with tofu, blueberries, raspberries and filled with vegan strawberry curd, they're healthy, hearty and a familiar snack to keep on hand. Read more . I had to do this by weight since it's the only way I've found to get consistent results. Sorry! I used Vegan Strawberry Curd Slightly Soused to fill them Ingredients:
6 oz flour |
6 oz whole wheat pastry flour |
1 oz oat bran |
1 oz whey isolate protein powder (optional) |
1 tsp baking soda |
2 tsp baking powder |
1/4 tsp nutmeg |
1 packet caramel flavoured stevia (optional) |
2 tbsp buttermilk powder |
pinch sea salt |
1/4 cup sugar |
1/4 cup dark brown sugar |
1/3 cup canola oil |
3 tbsp applesauce |
1 tbsp vanilla |
75 grams silken tofu, pureed |
3/4 cup water |
2/3 cup fresh (or frozen, unthawed) blueberries |
2/3 cup fresh (or frozen, unthawed) raspberries |
3 dried apple rings, cut in half and soaked in hot water |
3 tbsp vegan strawberry curd slightly soused or strawberry jam |
Directions:
1. Preheat the oven to 375F and grease 6 jumbo muffin cups.
2. In a bowl, whisk together the flours, oat bran, whey powder (if using), baking soda, baking powder, nutmeg, buttermilk powder and salt.
3. In a large bowl, beat together the sugars, oil, applesauce, vanilla, tofu and water. Add the dry ingredients and mix just until blended. Fold in the berries.
4. Portion into the muffin cups and top each with a dried apple ring half.
5. Bake for 10 minutes, then rotate the pan and bake 12 minutes longer.
6. Cool 10 minutes in the pan, then unmould onto a wire rack and cool completely.
7. Using a piping bag fitted with a Bismarck (donut filling) tip, fill each muffin with about 1/2 tbsp of Vegan Strawberry Curd Slightly Soused or jam. See Photo
8. Muffins can be frozen filled or unfilled.
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