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Lenten chocolate muffins with "cheese" cream

In the second week post I wanted any pastries. So today I decided to bake that are lean, low-calorie muffincake. Despite extensive improvisation during the cooking process, the result I liked. I would like to share the recipe :))

Cooking time 40 minutes

Number of servings 16

Ingredients for Lenten chocolate muffins with "cheese" cream

Step-by-step instruction of cooking Lenten chocolate muffins with "cheese" cream

Step 1

Starting from the end. In a blender, grind the tofu until torokulova state. Note: tofu is better to beat with the native brine. Starting from the end. In a blender, grind the tofu until torokulova state. Note: tofu is better to beat with the native brine.

Step 2

To tofu add muscovado (or sugar), chopped into slices the banana, vanilla. To tofu add muscovado (or sugar), chopped into slices the banana, vanilla.

Step 3

Whisk all together in approximately the same mass. I was such consistency only with the attachment of a blender to puree. Now leave the bowl filled to the side to give Sahara to disperse, and taken as a basis. Whisk all together in approximately the same mass. I was such consistency only with the attachment of a blender to puree. Now leave the bowl filled to the side to give Sahara to disperse, and taken as a basis.

Step 4

In a bowl sift flour, cocoa and soda, add to the salt. In a bowl sift flour, cocoa and soda, add to the salt.

Step 5

In a separate container mix water, oil and vinegar. In a separate container mix water, oil and vinegar.

Step 6

Pour the ingredients to the bulk liquid. Mix all together just a spoon. Then add the sugar. Pour the ingredients to the bulk liquid. Mix all together just a spoon. Then add the sugar.

Step 7

Knead the dough for the base to the consistency of thick cream without lumps. I used the blender attachment to puree. Please note: muscovado odds are not very good. So mix the dough very carefully. Ideally, it is necessary to give the dough stand for 5-10 minutes so that all lumps have dissolved. Knead the dough for the base to the consistency of thick cream without lumps. I used the blender attachment to puree. Please note: muscovado odds are not very good. So mix the dough very carefully. Ideally, it is necessary to give the dough stand for 5-10 minutes so that all lumps have dissolved.

Step 8

Distributed base molds. I got 16, but, in my opinion, a little overdone. So would recommend you take four less, i.e., 12 molds. On top of a base into molds equally put our filler. For a better aesthetic result it is better to take the syringe with the large nozzle. Distributed base molds. I got 16, but, in my opinion, a little overdone. So would recommend you take four less, i.e., 12 molds. On top of a base into molds equally put our filler. For a better aesthetic result it is better to take the syringe with the large nozzle.

Step 9

Preheat the oven to 180*, put our muffins in the next 25 minutes are going to wash the dishes. However, after 15 minutes it is better to control the process with a toothpick. If it is pulled out of dough dry, the muffins are ready. Preheat the oven to 180*, put our muffins in the next 25 minutes are going to wash the dishes. However, after 15 minutes it is better to control the process with a toothpick. If it is pulled out of dough dry, the muffins are ready.

Step 10

When muffins are ready, remove them from the oven, cover with a towel, leave it for a bit. And our vegetable muffins are ready. You can eat these cupcakes and coffee with soy milk.

Thank you for your attention! When muffins are ready, remove them from the oven, cover with a towel, leave it for a bit. And our vegetable muffins are ready. You can eat these cupcakes and coffee with soy milk.

Thank you for your attention!