Raspberry and passionfruit muffins
7
Points®
Total time: 45 min • Prep: 15 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
Silken tofu makes these raspberry and passionfruit muffins light yet filling
Ingredients
Firm tofu
300 g, drained
Olive oil
¼ cup(s), (60ml)
Vanilla bean paste
1 tsp
White self-raising flour
1 cup(s), (150g)
Plain flour
1 cup(s), (150g)
Caster sugar
½ cup(s), (110g)
Frozen raspberries
150 g
Passionfruit(s)
¼ cup(s), (60ml)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Lightly spray a 12 hole (⅓-cup) muffin tin with oil.
2
Process the tofu, oil, vanilla bean paste and 1/2 cup (125ml) water in a food processor until smooth. Transfer to a bowl. Fold in the combined flour and sugar. Fold in raspberries and passionfruit pulp until just combined.
3
Spoon the mixture into the prepared tin. Bake for 22 minutes or until a skewer inserted into the centre comes out clean. Stand in the tin for 5 minutes. Turn out onto a wire rack to cool. Serve warm or at room temperature.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.