Power Muffins

9:00 pm on 18 September 2004


  • Cooking spray
  • ¼ cup olive shortening, melted
  • ½ cup white sugar
  • ¼ cup molasses (black)
  • 2 eggs
  • 1 cup low-fat soy milk or buttermilk
  • 2 cups natural bran
  • ½ cup white flour
  • 1 cup rolled oats
  • 1 teaspoon cardamom
  • 1 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup raisins
  • 1 medium-sized banana, mashed
  • 2 tablespoons silkin soft tofu, mashed


Preheat the oven to 200 degrees C. Spray the muffin tray with oil.

Place the melted olive spread, white sugar, molasses, eggs and soy milk in a large bowl and whisk together until well combined.

In another bowl combine the bran, sifted flour, rolled oats, cardamom, nutmeg, baking soda and salt. Add the dry ingredients into the wet mixture and stir gently with a wooden spoon until you have a smooth batter. Now fold in the raisins, mashed banana and tofu.

Spoon the batter into the prepared muffin tray with an ice cream scoop, filling the tins to level. Bake in the centre of the oven for 20-25 mnutes until firm to the touch. Cool on a wire rack. These muffins freeze well and take about 30 seconds in the microwave to thaw and heat.

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