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Yield: 12 muffins
2 1/2 cups rice flour muffin mix (see our gluten-free sides and mixes)
1/4 cup coconut oil, melted but not hot
1/2 cup silken tofu
1 tsp vanilla extract
1 cup rice or soy milk
1 cup berries, your choice
1/2 cup nuts, your choice (optional)
3 tbps grated lemon zest (optional)
1. Preheat the oven to 400°F and grease a 12-cup muffin tin and set aside.
2. Place your pre-made muffin mix in a large bowl. In a separate bowl beat together the coconut oil and tofu. Add the vanilla and soy milk and mix well. Slowly add the wet ingredients into the dry ingredients and mix until smooth.
3. Once the batter is thoroughly mixed together, fold in the berries and nuts and lemon zest, if using.
4. Using a large spoon, spoon the batter into the prepared muffin tin and bake for 25 to 35 minutes. If using frozen berries, bake for an additional 5 minutes. The muffin tops should be browned when ready and allow to cool before serving.
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