A few words about these muffins before I begin.
1) My daughter requested raspberries, which were only available frozen this time of year, meh results – while the flavour was good, they bled purple juice throughout the muffins. I don’t like the purple streaks.
2) Both kids are annoyed with me for using pecans in the muffins. They go to a “No-Nut” school and so can’t take these with them for their lunches.
“But you like pecans”
I think my daughter just rolled her eyes at me.
This is the first time I have used tofu in a muffin recipe. I was disappointed at first, I thought the muffins tasted a bit tofu-like when they were still warm and fresh out the oven. You know, there are not too many silken tofu recipes I have been happy with. I just can’t get over the tofu taste.
Still warm, these were too moist. Fresh out of the oven is my favourite time to eat muffins. But I didn’t like these. My husband made a face. This is my biggest fear about vegan baking. I just want them to taste good – and sometimes they don’t.
Regardless, the next day was different. This not too sweet muffin tasted much better the next day. The tofu taste went away and they firmed up a bit. Actually they are quite good. I nice snaking muffin, perfect for packing in lunches – if you go to a “Open-Nuts” school, I guess. Otherwise, you will have to eat them at home.