A cake recipe for all foodies:
– o. Frozen
Karen: “I’ve tried an eggless blueberry muffin just the other day, and it turned out better than I expected. I wanted the muffins to be Very moist, sweet, and rather dense. Here’s the basic recipe, as I can recall it…” Preheat kitchen oven to 180 °C, butter muffin tins. Combine baking powder, salt, flour and sugar. Mash tofu well, mix accurately with water and oil (can also be done in hand mixer).
Set aside a quarter cup of the flour mixture (based on amount for 12 muffins), mix remaining flour mixture with tofu-water-oil amount.
Mix blueberry well with set aside flour mixture, gently fold in batter.
Fill muffin tins 2/3 full and bake, about 20 min (check with wooden pin: it must come out clean after piercing).
Preparation 70 min.