|photo via kellysluckyyou.com|
Well, now that we're well ensconced in 2013 (such a strange sounding year, somehow), let's get cookin' with some down home cornmeal muffins. . . with a little tofu thrown in. Now the recipe calls for soft tofu, so it's best to use that kind. Tofu Yu tofu is fabulous for all kinds of dishes, but the tofu we make (unless it's a special order) is not the soft kind--the kind often referred to as 'silken' tofu. In this recipe, you can also use 'regular' tofu--just make sure it is not the firm type that Tofu Yu prides itself in, because it is the preferred consistency for so many Asian dishes.
A word(s) about cornmeal, according to yournutritiouschoices.com:
- Research has shown that yellow cornmeal is rich in antioxidants known to prevent cancer, macular degeneration and cardiovascular disease.
- The fiber in cornmeal helps promote colon health and prevent constipation.
- The fiber in cornmeal lowers cholesterol levels.
- Corn meal is gluten-free.
- Corn meal is beneficial for managing diabetes.
And did you know it's loaded with potassium (think controlling blood pressure), calcium (think strong bones and teeth), and vitamin A (good for the eyes).
Check out this very easy-to-make recipe:
Preheat oven to 425 F
2 cups cornmeal (organic)
2 cups unbleached (organic) whole wheat flour (or for slightly lighter muffins--a combination of white and whole wheat, OR pastry flour)
1 1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
Blend in a blender until smooth and creamy:
1/2 lb. soft tofu
1 1/2 cups water
Pour into bowl and then stir in:
1/4 cup oil
3 TB honey or molasses
Str the wet ingredients into the dry ingredients until moist. Fill oiled muffin tins 3/4 full. Bake for 15-20 minutes or until golden brown. Delicious served with cream cheese and preserves. And of course, a bit of butter melted inside a hot muffin is something that will melt the most dour frame of mind.
Tofu Cookery by Louise Hagler