Recipe from Akasha Richmond's The Art of Tofu

Ingredients:
12 cup muffin tin
canola oil cooking spray
1-1/2 cups unbleached flour
1/2 cup whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1-1/4 cups Mori-Nu Baking Blend
(see recipe below)
3 Tbsp. canola oil
1/4 cup apple sauce or prune purée
1/2 cup unrefined cane sugar
1 Tbsp. lemon rind, finely grated
1 Tbsp. lemon juice
1-1/2 cups fresh or frozen cranberries
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MORI-NU BAKING BLEND
1 pkg. Mori-Nu Silken Extra Firm Tofu
1 cup water
2 Tbsp. lemon juice or white vinegar
Blend well. Store refrigerated in a covered container.
Keeps for 1 week. (1 cup Baking Blend = 1 cup liquid ingredients) Replaces buttermilk, soymilk, or dairy milk in baking recipes.
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ORANGE PECAN TOPPING
3 Tbsps. unrefined cane sugar
1 tsp. orange rind zest
1/4 tsp. cinnamon
1 Tbsp. finely chopped pecans
1/2 tsp. vanilla extract
Mix all ingredients together in a small bowl.

What you do:
Coat the muffin tin with cooking spray. Sift flours, baking soda, baking powder and salt into a large bowl. In separate bowl whisk together next six ingredients. Make a well in the middle of the flour mixture; add wet ingredients. Mix lightly with a wire whisk, just to blend. Don’t over mix or batter will be tough. Fold in cranberries. Fill tins 2/3 full. Sprinkle with Topping. Bake 20 minutes or until the tops of the muffins are golden and spring back to the touch or cake tester inserted in the center comes out clean. Cool for 5 minutes, then gently lift from pan with fork.

Nutritional Facts
Calories: 150 Fat: 4.2g Carbohydrates: 25g
Sodium: 162mg Cholesterol:: 0mg Protein: 3.4g