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–+ servings
Four muffins on a serving board
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Broccoli and Tofu Savory Muffins

Course Breakfast
Keyword All-Purpose Flour, Black Pepper, Broccoli, Chili Powder, Egg, Garlic Powder, Italian Seasoning, Olive Oil, Onion, Salt, Tofu, Turmeric
Cooking Method Oven
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings 12
Calories 103kcal
Author Hannaford

Equipment

  • Oven
  • Muffin Tin

Ingredients

Tofu Base

  • 14 ounces Tofu Water drained
  • 3 cups Broccoli Frozen
  • 1 large Onion Diced
  • 2 Tbsp Chili Powder
  • 1 tsp Garlic Powder
  • 1 tsp Turmeric
  • 1 tsp Italian Seasoning
  • 1/2 tsp Salt To taste
  • 1 Tbsp Olive Oil

Other Ingredients

  • 3 large Eggs
  • 3/4 cup All-Purpose Flour

Instructions

  • Preheat oven to 350°F. Prep muffin tin by either lining with paper liners, lightly greasing with oil to prevent sticking or using a nonstick pan.
  • Add all ingredients listed under the tofu base to a high-speed blender or food processor. Blend until completely smooth.
  • In a large mixing bowl, beat the eggs, add the tofu base and stir. Gradually add the flour and mix. Bake at 350°F for 35-40 minutes or until done. Allow to cool for at least 10-15 minutes before carefully removing from the pan.

Nutrition

Calories: 103kcal | Carbohydrates: 11g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 146mg | Potassium: 149mg | Fiber: 2g | Sugar: 1g | Vitamin A: 603IU | Vitamin C: 21mg | Calcium: 70mg | Iron: 2mg