Cinnamon Jumbo Muffins – My healthy version
I adapted this recipe from Penzey Spices Catalog I got in the mail. I made a few adjustments. One being that I used silken tofu instead of the butter for the recipe, the other is I used skim milk instead of whole milk. The results? You can’t even tell I made any alterations!
Cinnamon muffins
Ingredients:
1 cup oats (not instant)
1 cup skim milk
1/5 block of silken tofu (91 grams)
1/3 cup brown sugar (not packed)
1 egg
1 cup flour
1 TB Canola Oil
4 Tablespoons chocolate chips
Directions:
In a small bowl, add the oats and cover with the milk and let stand 10 minutes.
In a mixer add the tofu, the brown sugar and egg and mix until smooth. Add the oats soaked in the milk and the rest of the ingredients.
I used a Jumbo Muffin Tin (found at Target or Walmart).
Mix together some sugar and cinnamon and sprinkle on top of each muffin. Bake for about 18-20 minutes at 350 or until a toothpick comes out clean.
And, the difference vs. buying a huge muffin at the bakery?? Here’s the nutritional info:
I love when lightened up versions turn out great! 
Looks great, thanks for sharing!
Hi Jenn,
Looks good to me! I often swap creme fraiche (low fat) for heavy cream & no one notices! I will give these a go…I love Cinnamon x
Jumbo and healthy… I knew there was a trick…
An angel loses his wings every time someone posts a tofu recipe…
STOP THE INSANITY
Ha! Dave you are so funny!
Yum! I’ve never used or eaten tofu before…
Those look so awesome! I really want to try the tofu for butter replacement. Never done it before! How does it compare to applesauce as a replacement?
Great idea to use the silken tofu! I would love to try this recipe!
I never would have thought to sub tofu, but these look awesome!