| 1/3 | cup Mori-Nu light (1% fat) tofu |
| Egg Replacer for 3 eggs | |
| 3 | T. sunflower oil |
| 1/2 | tsp. almond extract |
| 1/2 | c. maple syrup |
| 1/2 | c. unsweetened applesauce |
| 1&1/2 | c. whole wheat pastry flour |
| 3/4 | c. oat flour |
| 1 | defatted soy flour |
| Dash of salt | |
| 2&1/2 | tsp. aluminum-free baking powder |
| 3 | ripe peaches, peeled and cut into cubes |
| 1/2 | tsp. nutmeg |
| 3/4 | tsp. cinnamon |
Preheat your oven to 375. In a blender or food processor, process the tofu, egg replacer, oil, maple syrup, almond extract and applesauce. In a large bowl, combine the flours, salt and baking powder. Make a well in the centre and fold in the wet ingredients, working until moistened. Toss the peach pieces in the nutmeg and cinnamon, and then fold into the batter (use a rubber spatula to scrape the sides, so that you don't lose any of the spices). Spoon batter into the cups of a 12-muffin pan (non-stick, or lined with muffin papers). Bake for 15 - 25 minutes, or until golden and a toothpick/cake tester inserted in the centre comes out clean. Cool briefly before turning out onto a plate.