MAPLE NUT MUFFINS

If you want to cut down on eggs, try these muffins. Tofu replaces the eggs in these no-cholesterol treats, perfected by Paula Ring. The texture is crumbly, the flavour is maple heaven.

YIELD: 12 MUFFINS

4 cups oats

2 cups flour

1 cup pecans or walnuts, chopped

2 T. baking powder

½ t. salt

1 t. cinnamon

PREHEAT OVEN TO 375° F. Mix dry ingredients together in a large bowl.

1 block tofu, pressed and drained

1 cup sunflower oil

¾ cup maple syrup

11 cups water

Blend tofu in a blender or food processor until very smooth. Add oil, maple syrup, and water: blend briefly, just until incorporated. Pour over the oats and stir briefly, just until blended. Bake in muffin tins lined with paper liners. (These muffins are very crumbly and need to be handled gently: the paper liners will make it easier to get them out of the pans without breaking). Bake for 20 minutes, rotating pan once while baking so that the muffins rise and brown evenly.