If you care for healthy muffins, this is the one!
【Ingredients】 (10 muffins)
・ Firm tofu (木綿豆腐 / Momendofu)…200g
・ Cane sugar (きび砂糖 / Kibizato)……80g
・ Olive oil (オリーブオイル)……70g
・ Soft flour (薄力粉 / Hakurikiko)……200g
・ Almond powder (アーモンドパウダー)……60g
・ Baking powder (ベーキングパウダー)……１ 1/2tsp
・ Cinnamon powder (シナモンパウダー)……1/2tsp
・ Walnuts (くるみ or 胡桃 / Kurumi)……50g
・ Sweet potato (さつまいも / Satsuma imo)……200g
・ Apple (Jonathan if available) (Apple = りんご / Ringo )……1
(Jonathan = 紅玉 / Kogyoku)
・ Cane sugar (for boiling potatoes and apples) (きび砂糖 / Kibizato)……30g
【How to Make】
① Cut the sweet potato (with skin) into 2cm (little less than 1in.) cubes, rinse briefly in water and remove excess water. Skin the apple and cut into 2cm cubes. Transfer the sweet potato and apple cubes to a heat-resistant bowl, add 30g of cane sugar and mix to give the sweet potato and apple cubes an even coating of sugar. Cover the bowl loosely with wrap and then heat the bowl in a microwave for 5 minutes.
② Mix and sift the soft flour, almond powder, baking powder, and cinnamon powder into a bowl, and set aside. Chop the walnuts. Preheat an oven to 170℃ (338℉).
③ Place the tofu into a bowl and use a whisk to turn into a smooth paste.
④ Add 80ｇ of cane sugar to the tofu and mix well.
⑤ Add the olive oil to the tofu and sugar mixture and mix well. Next, add the mixed and sifted flour, almond powder, etc., and chopped walnuts. Use a rubber spatula and a cutting motion to mix until a tiny bit of the flour, etc. remains. At that point, add the sweet potato and apple cubes, and mix only roughly.
⑥ Use a spoon to fill muffin cups about 70% with batter.
⑦ Bake for 25-30min. at 170℃ (338℉).
※ Use of a “relatively soft” firm tofu will give you a lighter, softer muffin.
Recipe Developed by: Machiko Tateno