Tofu Chocolate Chip Pine Nut Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In medium bowl, Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips and walnuts, stir well.
• Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with sugar.
• Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.

Steps:

• Melt the chocolate over low heat, stirring often. Blend tofu in a food processor. Add the vanilla and melted chocolate and blend again, stopping once or twice to scrape down the sides of a bowl with a rubber spatula.
• Beat the egg whites to soft peaks. Place the tofu chocolate mixture into a bowl and slowly fold in the egg whites with a rubber spatula. Scoop the filling into the pie crust and refrigerate for several hours before serving.
• Serve with a bit of whipped cream or raspberry sauce (or simply thin raspberry jam with a bit of water and lemon juice). Don't say tofu, say terrific.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Steps:

• Blend pine nuts and lemon juice in a food processor or blender until smooth.
• Add silken tofu, cornstarch, garlic, a pinch of nutmeg, salt and white pepper to taste, and pulse to combine.
• Use in place of bechamel to add creaminess to tomato sauces for baked pasta dishes!

Steps:

• Preheat oven to 350 deg.
• Spray a dozen muffin pans or line with paper muffin cups.
• Mix together first four dry ingredients, stir to combine.
• Add in wet ingredients, stir to combine.
• Add in nuts and chocolate chips, stir to combine.
• Divide batter evenly among the muffin cups.
• Bake muffins 20-25 minutes or until toothpick inserted into center comes out clean.

Steps:

• Position the oven rack in the center position and preheat the oven to 400°F Prepare the muffin pans by spraying the cups and their rims with nonstick spray, or by placing the paper cups inside. If using silicon muffin pans, spray as directed and place on a cookie sheet.
• Place the pine nuts on a baking sheet and bake for 6 minutes, stirring occasionally, until lightly brown and fragrant. Transfer the nuts to a large plate and cool for 10 minutes. Leave the oven on and at the same temperature.
• Pour 1/3 cup of the toasted nuts into a food processor, a mini food processor, or a blender; pulse 5 or 6 times until the nuts are finely ground. *Be careful not to grind them to a paste.* Transfer the ground nuts to a medium bowl. Stir in the flour, sugar, baking powder, salt and the remaining pine nuts until well combined.
• Whisk the eggs and ricotta in a large bowl, then whisk in the milk, oil and vanilla until smooth. Use a wooden spoon to stir in the prepared flour mixture until moistened. Make sure the pine nuts are evenly distributed in the batter, but do not over mix.
• Fill the prepared tins three-quarters full. Save the leftover batter for a second baking. Bake for 22 minutes, or until the muffins are pale brown with rounded, cracked tops. A toothpick inserted into one of the muffins should come out with a few moist crumbs attached.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release and remove it from the pan. Cool them for 5 minnutes more before serving. If storing or freezing the muffins, cool completely before putting into air tight containers or freezer bags. These muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.

Steps:

• Mix first two ingredients in a large bowl and set aside.
• Mix the remaining in a blender.
• Pour the blended ingredients into the flour mixture.
• Stir well.
• Fill oiled muffin tins 2/3 full.
• Bake at 425 degrees for 12-15 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
• Bake in preheated oven for 25 minutes.
• Refrigerate for 1 hour before serving.