You may remember these from the roundup of all my fair entries. The challenge was to make a heart-healthy muffin using at least one soy product (the contest was sponsored by the Kansas Soy Commission) and I created these beauties using four: soy flour, soy milk, tofu, and soy “cream cheese.”
These were so delicious, I had high hopes of coming home with the $75 prize for first place. There was just one problem. Two, actually. I didn’t notice, until it was too late, that these were supposed to be “fruit muffins” and one of the judging criteria was “ease of preparation. I gave a sigh of relief over the “fruit muffin” thing because although these are mostly a vegetable muffin, there are raisins in them and so they might pass the “fruit muffin” test. My heart sank at the second oversight, however, because these really aren’t simple to prepare. They’re not horribly difficult, but you don’t look at a list of ingredients this long and with this many steps and call it “easy.”
Well, that’s exactly what the judges wrote on my judging paper. “Very healthy ingredients. Wide variety of ingredients. They taste wonderful & attractive. We are looking for ease of preparation & thought this muffin, though wonderful, has too many ingredients.”
Shoot. The real kick in the butt was my soy yeast bread, though (pictured above). It didn’t rise as well as I would have liked, and thought the judges must have found it too dense because it didn’t place. Well, this is what they wrote on that paper: “Beautiful bread-the cinnamon with the raisins is fantastic. I loved it! HOWEVER: due to the facts listed in the State Fair Rule Book, this entry was to be entered on a “sturdy white plain paper plate” & had to be disqualified. I am sorry. Please pay close attention to the listed rules.” (Wasn’t she sweet about? Aw!)
I entered my bread on a foil-wrapped piece of cardboard because that is what I used for all my other breads for the regular contests. But the special contests apparently have special rules too. DRAT! Oh well, maybe next year I’ll get it right.
One thing I did get right is the moisture (so moist!) and taste (like dessert!) on these muffins. They are just SO good you would never guess they don’t have any eggs or dairy–even the soy “cream cheese” filling tastes nothing like soy. Honestly, they hardly even taste “healthy” because they are so good. I froze the leftovers and have been enjoying them slowly. I have only a precious few left and even after almost two months in the freezer, they are still as wonderful as the day I made them!
Carrot Cake Protein Muffins
8 oz. Toffutti Better Than Cream Cheese
2 tablespoons granulated sugar
1 cup white whole wheat flour
¾ cup all-purpose flour
¼ cup soy flour*
½ cup rolled oats
1 cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ tablespoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
1 ½ teaspoons salt
16 oz. silken tofu
½ cup orange juice
½ cup soy milk
¼ cup agave nectar
2 tablespoons canola oil
1 tablespoon orange zest
1 ½ cups finely shredded carrots
½ cup chopped walnuts
½ cup raisins
¼ cup chopped walnuts
2 tablespoons brown sugar
Mix the filling ingredients together until smooth; set aside. Line 24 muffin cups with paper liners and set aside. Preheat oven to 400 degrees.
In a large bowl, whisk together the flours, rolled oats, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. In a blender, combine tofu, orange juice, soy milk, agave nectar, and canola oil. Blend until smooth, then add the orange zest and pulse once to combine. Pour into the bowl with the flour mixture and stir until moistened. Fold in the carrots, walnuts, and raisins. Divide half the batter between prepared muffin cups, then spoon about 1 ½ teaspoons of the filling mixture over the centers before covering with the remaining batter. Bake for 20-22 minutes or until the center no longer looks wet and feels done when touched in the middle (a toothpick will not come out clean because of the filling so go by the look and feel). Remove to cool completely on a wire rack.
*There’s no need to go out and buy soy flour if you don’t have it, just use a full cup of all-purpose flour and omit the soy flour.
Recipe source: adapted beyond belief from Healthy Happy Life