2.5 cups - whole-wheat pastry flour (or 1.5 cups whole wheat flour plus 1 cup all-purpose)
2 tsp - baking powder
1/2 tsp - baking soda
1/4 tsp - salt
3/4 cup - butternut squash puree
1/2 firm extra-firm tofu blended into a smooth mixture with 1/4 cup of non-dairy milk
1 tbsp - canola or other flavorless vegetable oil
2 tbsp - flax meal (ground flax seeds)
1 cup - turbinado or unprocessed vegan cane sugar
How to Make Butternut Squash Muffins
Mix together the flour, baking powder, baking soda and salt in a large bowl.
In another bowl, mix the butternut squash puree, blended tofu, flax meal, oil, and sugar.
Add the wet ingredients to the dry and stir until just mixed. Do not over-mix. A few lumps are okay.
Spray a muffin pan with oil or line with paper liners.
Bake the muffins for 15 minutes at 375 degree C.
If you are using the large muffin tins, you will need to add 3-4 more minutes to the baking time. To ensure your muffins are Bake through, insert a toothpick in the centre. The toothpick should come out dry or with a few crumbs sticking to it.
If it comes out with moist batter clinging to it, bake the muffins for a couple of minutes more and try the toothpick test again.
Cool the muffin tin on a rack for 10 minutes, then pop out the muffins and continue cooling them on a rack.
Recipe Courtesy: Holy Cow Vegan
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.