Tofu Cinnamon Muffins Recipes
CINNAMON-SUGAR TOFU MUFFIN BITES
Cinnamon-Sugar Tofu Muffin Bites
Provided by Debbie
Yield 15
Number Of Ingredients 16
Steps:
- Muffin batter
- Preheat oven to 350 degrees. Spray a mini muffin tin with nonstick spray.
- In a medium sized bowl, beat together tofu, dark brown sugar, maple syrup, vegetable oil and vanilla until smooth.
- Fill each muffin tin 2/3rds full. Bake until golden, about 10 minutes. Turn out on wire rack to cool slightly.
- Coating
- In a small bowl, whisk together sugar and cinnamon.
- In another bowl, microwave butter until melted.
- Dip each cooked muffin in butter and then cinnamon-sugar mixture.
- Serve warm.
TOFU CINNAMON MUFFINS
Make and share this Tofu Cinnamon Muffins recipe from Food.com.
Provided by AddieBug
Categories Quick Breads
Time 15m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix first two ingredients in a large bowl and set aside.
- Mix the remaining in a blender.
- Pour the blended ingredients into the flour mixture.
- Stir well.
- Fill oiled muffin tins 2/3 full.
- Bake at 425 degrees for 12-15 minutes.
Nutrition Facts : Calories 167.8, Fat 6.7, SaturatedFat 1.1, Cholesterol 35.2, Sodium 198.2, Carbohydrate 24.2, Fiber 2.1, Sugar 11.9, Protein 4.8
BANANA NUT TOFU MUFFIN
I had Whole Foods Banana Nut Muffin and it was amazing! I always hoped I would find a recipe that tasted similar. I altered a recipe today drastically and was very pleased at how close I got to it. Enjoy!
Provided by mandikaake
Categories Quick Breads
Time 28m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 15
Steps:
- 1. Blend all wet ingredients (including tofu) in food processor.
- 2. Add in all dry ingredients with the exception of the walnuts. Blend just till combined.
- 3. Fold in walnuts and raisins.
- 4. Put in muffin pan that has been lined with muffin liners. I got 15 muffins from this. Go figure.
- 5. Bake in a 350 degree oven for 20-24 minutes or till a knife inserted comes out clean.
Nutrition Facts : Calories 225.6, Fat 7.7, SaturatedFat 3.8, Cholesterol 14.1, Sodium 176, Carbohydrate 38.8, Fiber 3.5, Sugar 22.1, Protein 4.8
CINNAMON MUFFINS
This muffins, with a dash of nutmeg in the batter, are seasoned to please. My husband grew up enjoying these tender, yummy muffins that his mother made on special weekend morning.-Katherine McVey, Raleigh, North Carolina
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.
Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 188mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON DOUGHNUT MUFFINS
Back when my children were youngsters, they loved these doughnut muffins as after-school treats or with Sunday brunch. -Sharon Pullen, Alvinston, Ontario
Provided by Taste of Home
Time 35m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full. Bake until a toothpick comes out clean, 20-25 minutes. , Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon sugar. Serve warm.
Nutrition Facts : Calories 288 calories, Fat 13g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 240mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
CINNAMON STREUSEL OAT FLOUR MUFFINS
Switch up your breakfast game with these crowd-pleasing gluten-free cinnamon streusel muffins. Packed with cinnamon streusel goodness, these muffins are soon to be a frequently requested breakfast item from friends and family.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 12
Number Of Ingredients 18
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In small bowl, mix 1/4 cup oat flour, the brown sugar, oats, tapioca starch and 3/4 teaspoon cinnamon until blended. Mix in butter until mixture is crumbly. Set aside.
- In large bowl, mix 2 3/4 cups oat flour, the granulated sugar, baking powder, xanthan gum, 1 1/2 teaspoons cinnamon and the salt until blended. In medium bowl, beat eggs, milk, oil and vanilla with whisk until blended. Mix egg mixture into flour mixture with spoon until moistened.
- Divide batter evenly among muffin cups; sprinkle streusel over batter. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool 10 minutes.
- In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over muffins.
Nutrition Facts : Calories 300, Carbohydrate 48 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 190 mg, Sugar 29 g, TransFat 0 g
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