Walnut Jam Muffins

Ingredients

1 cup tofu sour cream (recipe below)

¾ cup vanilla soymilk

1 tsp vanilla extract

1 ½ cups white whole-wheat flour, lightly packed

1/3 cup turbinado sugar

1 Tbsp chia seed, ground

2 tsp aluminum-free baking powder

¼ tsp salt

¼ cup walnuts, chopped

½ cup jam

Preheat oven to 375 oF (180 oC).

Grease a muffin tin and set aside

Mix sour cream, milk and vanilla in a medium bowl

Whisk together flour, sugar, chia, baking powder and salt in large bowl

Add wet ingredients to dry ingredients and mix together, do not over-stir.

Fold in walnuts.

Spoon batter into each well of the muffin tin.

With the back of a teaspoon, make a small depression on top of each muffin and add 1 tsp of jam.

Bake 15-20 mins until golden brown

Cool muffins in tin for 5 minutes, then transfer to a wire rack to cool completely.

To make Tofu Sour Cream (Makes 1 ½ cups)

12.3 oz extra firm silken tofu, drained

¼ cup non-dairy milk powder

1 Tbsp grapeseed oil

1 Tbsp lemon juice

1 tsp honey

½ tsp citric acid crystals

1/8 tsp salt

½ tsp guar gum (optional)

Blend all ingredients in high-powered blender until smooth.

Store extra in an airtight container in the frig for up to a week.

From: Brighten Up Breakfast by Erica Nedley