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2 cups whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
1 cup crumbled firm silken tofu
1/2 cup frozen orange juice concentrate
1/2 cup maple syrup
2 Tb canola oil
1/2 cup coarsely chopped pecans
Preheat oven to 350 degrees. Mist a 12-cup muffin tin with nonstick spray.
Place flour, baking powder, and baking soda in a large bowl and combine well with whisk.
Place tofu, juice concentrate, syrup, and oil in a blender and process until smooth and creamy. Pour into dry ingredients and mix with wooden spoon until evenly moistened. The batter will be a bit stiff and dry looking. Stir in pecans.
Immediately spoon batter muffin cups, and bake for 20-25 minutes, or until a toothpick comes out clean.
Remove from oven and let muffins rest in tin for 5 minutes. Loosen muffins and turn them on their side in tin for another 5 minutes (helps to keep them from developing a hard crust). Transfer muffins to a cooling rack. Serve warm or at room temperature.
(From Vegan Vittles)
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