A few words about these muffins before I begin.
1) My daughter requested raspberries, which were only available frozen this time of year, meh results – while the flavour was good, they bled purple juice throughout the muffins. I don’t like the purple streaks.
2) Both kids are annoyed with me for using pecans in the muffins. They go to a “No-Nut” school and so can’t take these with them for their lunches.
“But you like pecans”
I think my daughter just rolled her eyes at me.
This is the first time I have used tofu in a muffin recipe. I was disappointed at first, I thought the muffins tasted a bit tofu-like when they were still warm and fresh out the oven. You know, there are not too many silken tofu recipes I have been happy with. I just can’t get over the tofu taste.
Still warm, these were too moist. Fresh out of the oven is my favourite time to eat muffins. But I didn’t like these. My husband made a face. This is my biggest fear about vegan baking. I just want them to taste good – and sometimes they don’t.
Regardless, the next day was different. This not too sweet muffin tasted much better the next day. The tofu taste went away and they firmed up a bit. Actually they are quite good. I nice snaking muffin, perfect for packing in lunches – if you go to a “Open-Nuts” school, I guess. Otherwise, you will have to eat them at home.
Vegan Raspberry Pecan Muffins
Servings: 12 muffinsIngredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 3/4 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 cup pecans
- 8 ounces of soft silken tofu not quite the whole block
- 2/3 cup unsweetened soy milk
- 2/3 cup of maple syrup
- 1/3 cup canola oil
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries or frozen, very slightly thawed
Instructions
- Preheat oven to 350 and prepare muffin tin with paper liners.
- Combine dry ingredients – flour through pecans – stir with a whisk.
- In a food processor combine remaining ingredients, except raspberries – tofu through vanilla. Blend well until creamy and smooth.
- Add wet ingredients to dry and fold gently to just combine. Gently fold in raspberries. Spoon into prepared muffin cups, bake for 25-30 minutes. Remove from oven and allow to cool in muffin tin 10 minutes before removing from pan.
Notes
from Vegan Family Meals by Ann Gentry Tried this recipe?Mention @infinebalance or tag #infinebalance!
Vegan Raspberry Pecan Muffins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 3/4 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 cup pecans
- 8 ounces of soft silken tofu not quite the whole block
- 2/3 cup unsweetened soy milk
- 2/3 cup of maple syrup
- 1/3 cup canola oil
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries or frozen, very slightly thawed
Instructions
- Preheat oven to 350 and prepare muffin tin with paper liners.
- Combine dry ingredients – flour through pecans – stir with a whisk.
- In a food processor combine remaining ingredients, except raspberries – tofu through vanilla. Blend well until creamy and smooth.
- Add wet ingredients to dry and fold gently to just combine. Gently fold in raspberries. Spoon into prepared muffin cups, bake for 25-30 minutes. Remove from oven and allow to cool in muffin tin 10 minutes before removing from pan.
Notes
Hi, I’m Trish. I share quick and healthy recipes designed to get you through your busy days, balanced with a generous serving of sweet and decadent treats for weekends and special occasions. You will find vegan, gluten-free and plant-based recipes here too. Thanks for visiting!
Kristy says
Isn’t it funny how some recipes actually do taste better the next day? Glad this one ended up working out – the flavors (raspberry and pecan) sound wonderful!
infinebalance says
Agreed. Surprises. I like them.
glutenfreezen says
They are gorgeous and I don’t mind the streaks from the raspberries at all! Tofu always freaks me out a little too. The first time I used it was in my lasagna recipe in place of the ricotta. It turned out so well though and tasted so much like ricotta, I was shocked! And soy sour cream and soy cream cheese are always a bit of a disappointment to me as well, unless they are mixed with a lot of other ingredients. You would think in this day and age “they” could make soy taste like pretty much anything! Ha!
My secret to cooking allergen free in my house…reveal as little of the ingredients as possible to the people I’m cooking for. Once they rave about it, then I lay it on them. LOL I especially love to tell my husband after the fact that there were nuts in a recipe. He seems to think he doesn’t like them in his food, but I always prove him wrong. 😉
~April
infinebalance says
Oh, I love that trick. Shhhh… don’t tell!
thedrivencook says
Never heard of using tofu in muffins. Pretty neat! Glad they were better the second day. Funny how those things work!
infinebalance says
Honestly, I almost tossed them. Considering the pecan thing and the kids. So glad I didn’t. At least I’m enjoying. 🙂
Soni says
I’ve never baked with tofu, yet but yours look so delicious and moist!Love the addition of pecans in there too :)Glad they tasted better the next day, your efforts didn’t go in vain 🙂
infinebalance says
I don’t care what my kids say, I love pecans and I think the muffins are better because of them! Thanks for stopping by Soni.
An Unrefined Vegan says
I know what you mean about using tofu in baked goods – there is a distinctive something about them. It’s interesting that it took a day for them to “find” they’re true taste. These look and sound delicious and I agree, the streaks are pretty.
infinebalance says
I like your theory. Tofu sometimes needs a bit of time to pick up the flavours of marinades, etc…. so maybe it’s the same thing here.
howdoesmyvegetablegardengrow says
I think the streaks are very pretty. Not too sure about the tofu though. Will have to try and leave them for a day as you suggest!
China Dolly says
I love these! So going to make these for my milk-allergic friend because she only rarely gets any nice things since most of her friends don’t think of her allergy…
Thanks for sharing!
Granny says
I think they look very home-made, which is appetizing in itself. A thought comes to mind: What if the tofu were soaked in the berry (or other) juice for a while, to give it flavor before adding to the recipe? I am not big on tofu either. I use fat-free, organic yogurt when I bake… but really, your little muffins would not last an hour in this house… and I am the only one here!
infinebalance says
Thanks Granny 🙂
MaryNell says
these do look interesting. i have frozen blueberries on hand, so will probably try with those first.
infinebalance says
Blueberries would be great in these… I especially like blueberries with cinnamon.
S. says
A-MA-ZING. I was looking for some vegan treats I could serve my family at Easter time and here they are… They look scrumptious 😀 I’m so glad I found your blog, it’s absolutely wonderful. I will follow you this instant! It’s great to meet other vegan bloggers around the world because the veganscene in Holland is still non existing. Have a wonderful day today XO!
http://fashionfoodfight.wordpress.com/
infinebalance says
I hope you enjoy them! Thanks for following 🙂
Zen and Genki says
Another stellar recipe. Wow. And so pretty too 🙂
Thanks!
anne