Boosted Blueberry Muffins

• 1 1/2 cups whole wheat pastry flour
• 3/4 cup soy flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup maple syrup
• 1/4 cup soft silken tofu
• 3/4 cup soymilk
• 2 1/2 Tbs. canola oil
• 1/2 cup blueberries

1. Preheat oven to 375F.
2. In medium bowl, combine flours, baking powder and salt; mix.
3. In bowl of food processor or blender jar, combine maple syrup, tofu, soymilk and oil; process until smooth.
4. Add tofu mixture to flour mixture; stir until just moistened.
5. Fold berries into batter.
6. Fill 12 lightly oiled muffin cups 2/3 full.
7. Bake until toothpick inserted in center of muffins comes out clean, about 25 minutes.

whole wheat pastry flour, soy flour, baking powder, salt, maple syrup, silken, soymilk, canola oil, blueberries

Taken from www.vegetariantimes.com/recipe/boosted-blueberry-muffins/ (may not work)