“japanamuffins”…?!

…I don’t think so. But that was the name given to these scrumptious fellas - muffins with Edamame and Tofu, incredibly moist and fluffalicious. Serve warm with a little butter or cream cheese, and get your dose of soy isoflavones!

WHOLE WHEAT MUFFINS with TOFU, EDAMAME, and MOZZARELLA.

Ingredients: (6 muffins)

1 cup Edamame, boiled and shelled
1 package firm Tofu
1 egg
½ cup honey
1 tsp salt
¼ cup Canola oil
1 tsp BS
1 tsp BP
1 cup whole wheat flour
½ cup shredded Mozzarella

Bake Time 20-25min, 375F

Puree the Tofu. Put half of the Edamame in a food-proccessor; keep the other half of the beans whole. Sprinkle shredded Mozzarella before baking, or substitute with sharper cheese for a more savory result.

Filed under Muffins |