Carrot Raisin Tofu Sweet Muffins
Now don’t turn your nose up until you actually taste these Carrot Raisin Sweet Tofu Muffins. These are the moistest muffins I have ever tasted! I think the reason they are so moist is due to the tofu.
The carrots used in this recipe are organic. I try to buy as much organic as my wallet will allow. Many, many years ago I met a doctor that was trained in ear, nose, and throat, but concentrated her practice on holistic medicine. She recommended that when budgeting for organic, to think of the water content of the produce you are purchasing. If it had a medium to high water content, buy organic. For produce that isn’t high in water content, then it was okay to purchase as a non-organic item. I would classify carrots as a medium water content since you can juice them.
For this recipe I made a non-dairy buttermilk by adding 3/4 teaspoon of apple cider vinegar to 1/4 cup of non-diary almond milk. Give it a stir and set it aside for a few minutes. It will actually curdle just like you would find with real dairy buttermilk. Would I drink it? Absolutely not! However, I wouldn’t hesitate to include it as an ingredient in any recipe that would call for buttermilk.
Other than draining the tofu and grating the carrots, this is the only prep work you will need to do.
Gathering up your ingredients
I prefer to go though my recipe and gather up all of the ingredients before putting them together. This allows me to make sure that everything that I need, I have. There’s nothing more frustrating than getting part way through and finding you are missing an ingredient or two. Which is what happened when I was making my Adzuki Bean Soup…I had to run to the store to get the organic spinach.
Processing the Silken Tofu
Back in the day when Home Shopping Network was a thing of its own, I purchased a Wolfgang Puck immersion blender that came with a mini food processor. I love this little appliance!
Into the bowl of the food processor went the tofu, coconut oil, and the non-dairy buttermilk from above. I put the immersion handle on and did a turbo whirl for about a minute or two. What you see in this picture is the creamy tofu mix.
Mixing all of the ingredients
Once you have made the tofu mixture, it time to put the ingredients together in a large mixing bowl.
Begin by adding the dry ingredients to the large mixing bowl and combine using a fork or whisk. Then gently stir in the tofu mixture. After the mixture has been completely combined, it’s time to add the carrots and raisins. Once again, give the mixture a couple of stirs to incorporate. Don’t over stir!
Now it’s time to spoon the mixture into your muffin cups, or in my case I have some really cute Wilton silicone cups. I scooped a heaping 1/4 cup of the mixture into each muffin cup.
And since my 1972 drop-in stove stopped working, I use a countertop oven for all of my baking. I was worried about how it would handle baking bread, but my concerns were quickly dashed. It works like a dream and doesn’t heat up my kitchen. And much cheaper than finding a new drop in stove and range, and then having to find an electrician that would install it. I’m frugal like that!
I wish computer screens had touch and smell features. These smell divine and they are so moist. The raisins plumped up and the carrots ended up cooked to perfection.
I hope you try these. I think you will be somewhat surprised at just how wonderful they taste. And you are getting a shot of protein as well from the tofu.
Carrot Raisin Tofu Sweet Muffins Recipe
Number of muffins: 12
16 oz package of Silken (or soft) tofu
3/4 cup all purpose flour
3/4 cup whole wheat flour
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar (I used turbinado)
1/4 cup coconut oil (or vegetable oil)
3 small organic carrots (about 3/4 cup), grated
1/4 cup raisins
1/4 cup non-dairy milk (I used almond milk)
3/4 teaspoon apple cider vinegar
- Preheat oven to 400 degrees.
- Line 12 muffin cups with paper cups or spray with oil. I used Wilton Silicone Flower Fun Cups.
- In a small container add the non-dairy milk and apple cider vinegar. Stir and set aside. This will allow the non-dairy milk to curdle into buttermilk.
- In a large bowl, combine the flours, baking powder, baking soda, salt, and sugar.
- In a blender or small food process, add the tofu, coconut oil, and the non-dairy buttermilk from step 3. Continue to blend until the tofu is creamy.
- Gently stir the tofu mixture into the dry ingredients just until the dry ingredients have been incorporated.
- Add the grated carrots and raisins and gently stir to combine. Do not over stir!
- Divide the mixture evenly among 12 muffin cups.
- Bake at 20-25 minutes, depending on your oven, or until a toothpick inserted in the center comes out clean.
- Transfer the muffins to a cooling rack and cool for 10 minutes.
- Serve either as is, or spread vegan butter on each muffin..
Store in an air-tight container for up to 3 days. You can also freeze these. Just take out as many as needed and allow to thaw or wrap them in aluminum foil and put in the oven to warm. You can also microwave them if you prefer.