Breakfast Blue Muffins

[mos]

this is a high protein, low-fat recipe. good for folks that need to up their protein and for folks that have tofu-phobia
BREAKFAST BLUE MUFFINS
1/3 CUP BLUE CORNMEAL*
1 1/3 CUPS UNBLEACHED WHITE FLOUR
1/2 TSP BAKING SODA
4 OZ MEDIUM TOFU
2/3 CUP UNSWEETENED APPLE JUICE
1/4 CUP VEGETABLE OIL
1/4 CUP MAPLE SYRUP
1 CUP BLUEBERRIES (IF USING FROZEN BLUEBERRIES, ADD STRAIGHT FROM THE FREEZER. IF THEY'RE ALREADY THAWED, DRAIN THOROUGHLY BEFORE ADDING TO BATTER.)
1. PREHEAT OVEN TO 400° AND LIGHTLY GREASE 8 MUFFIN CUPS. SET ASIDE.
2. SIFT TOGETHER CORNMEAL, FLOUR, SALT AND BAKING SODA. SET ASIDE.
3. IN A FOOD PROCESSOR OR BLENDER, BLEND TOFU UNTIL SMOOTH. GRADUALLY BLEND IN APPLE JUICE.
4. ADD OIL AND SYRUP AND BLEND UNTIL THROUGHLY SMOOTH. POUR INTO A LARGE MIXING BOWL.
5. ADD DRY MIXTURE AND STIR GENTLY, JUST UNTIL A THICK BATTER FORMS; DO NOT OVERMIX OR MUFFINS WILL BE HEAVY. FOLD IN BLUEBERRIES.
6. POUR BATTER INTO PREPARED MUFFIN CUPS. BAKE 20 MIN OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL MUFFINS BRIEFLY AND SERVE WARM. MAKES 8 MUFFINS = about 145 CALORIES
*can use regular cornmeal if desired.