Makes 12 muffins
1⅔ cups unbleached or whole wheat pastry flour
1½ teaspoons baking soda
½ teaspoon salt
½ teaspoon nutmeg
1 10.5-ounce package firm silken tofu
½ cup sugar
2 tablespoons orange juice concentrate
2 cups blueberries, fresh or frozen
Preheat oven to 350°. Mix the flour, baking soda, salt, and nutmeg in a large bowl.
Place the tofu, sugar, and orange juice concentrate into a food processor and blend until completely smooth. Add to the flour mixture along with the blueberries and stir until just blended.
Drop spoonfuls of the batter into oil-sprayed muffin cups, and bake in the preheated oven for 25 minutes. Remove muffins from pan and cool on a rack.
Per muffin: 126 calories; 5 grams protein; 25 grams carbohydrate; 1 gram fat; 195 mg sodium; 0 mg cholesterol