Sticky Toffee Muffins
American style muffins made with Tofu and chocolate Rolos.
Serves: 6
Preparation: 30 mins
Cooking: 20 mins
Ingredients
- muffin tray
- 12 American style muffin tin liners
- 187g of Cauldron Organic Tofu - Plain & Simple, drained
- 175g chopped stoned dates
- 100g butter
- 175g dark muscovado sugar
- 60ml water
- 2 free range eggs
- 300 ml milk
- 1 tsp vanilla essence
- 400g self-raising flour
- 3 tsp baking powder
- ¼ tsp salt
- 24 chocolate Rolos (more if desired)
Method
- Preheat oven to 180°C/350°F, gas mark 4. Line the muffin tin with the muffin liners.
- Place tofu into a food processor. Blend tofu until it is smooth and paste like.
- Gently heat dates, butter, muscovado sugar and water into a medium sauce pan until the butter has melted. Set aside and leave to cool.
- Once cooled, add the puréed tofu and gently combine. Add the eggs one at a time, along with the vanilla essence and milk, mixing well.
- In a large bowl sift the flour, baking powder and salt. Make a well in the centre of the dry ingredients and pour in the wet mixture. Very gently stir the ingredients together until they are just combined (a few floury patches through the mix does matter as over mixing makes the muffins firm and tough).
- Place a good spoonful of the mixture in the bottom of each muffin case. Gently place in 1 or 2 Rolos on top of the mixture. Spoon in more mixture in to cases (overfill the cases to produce dome shaped muffins).
- Bake in the centre of the oven for 20 minutes or until well risen and lightly coloured. Turn out on to a wire tray and leave to cool.
