Jalapeno-Yeast-Corn Muffins

• 2 ounces tofu
• 3/4 cup sugar
• 3 tablespoons vegetable shortening
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon cream of tartar
• 3 each jalapeno pepper seeded and finely chopped
• 1 1/2 cups cornmeal
• 1 cup flour, unbleached all-purpose
• 1/4 cup nutritional yeast flakes
• 1 cup water

1. In a large bowl, cream together the tofu, sugar and shortening.
2. Add the baking powder, baking soda, salt and cream of tartar.
3. Mix well.
4. Add the remaining ingredients and stir to ensure that the ingredients have been well combined.
5. Spoon the batter into lightly oiled muffin pans.
6. Bake in an oven preheated to 375F (190C) F for about 30 minutes.
7. Test with a skewer to see if they are done.
8. If not done, return to the oven and test every 5 minutes.
9. Cool on wire racks.

sugar, vegetable shortening, baking powder, baking soda, salt, cream of tartar, jalapeno pepper, cornmeal, flour, nutritional yeast, water

Taken from recipeland.com/recipe/v/jalapeno-yeast-corn-muffins-40516 (may not work)