8ouncesof soft silken tofunot quite the whole block
⅔cupunsweetened soy milk
⅔cupof maple syrup
2teaspoonsapple cider vinegar
1cupfresh raspberriesor frozen, very slightly thawed
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.