Apple and Blueberry Tofu muffins

150 g silken tofu

½ teaspoon ground cinnamon

¼ cup stewed apple

1 dessertspoon apple juice concentrate

1 cup SR flour (1/2 white spelt and ½ wholemeal)

1 teaspoon baking powder

75 g butter melted or 50mls of macadamia nut oil

1 egg

½ cup blueberries

½ granny smith apple diced into small pieces

In a food processor blend the silken tofu, ground cinnamon, stewed apple and apple juice concentrate until combined and smooth. In a bowl sift flour and baking powder, add egg and butter/oil and tofu mixture and mix to combine. Fold in fruit. Bake in mini muffin tins for 20 mins on 180 degrees. Makes 20-24.

This muffin recipe was developed for my toddler. My aim was to create a healthy muffin, that unlike often 'empty muffins', contained some substance- hence the use of tofu for added protein. The muffins are cane sugar free and use apple juice concentrate and the natural sweetness of fruit. Adults love these too- bake in larger muffin tins for adults and cook for an extra 5 minutes.