It may take you a few bites to warm up to the carob flavour, but if you're like me, you'll be loving it in no time.
1.5 cups pure maple syrup
3/4 cup canola or vegetable oil
4.5 ounces tofu, crumbled
2 Tbsps vanilla
1/2 cup water
3 cups whole wheat pastry flour
3/4 cup carob powder
2 tsps baking powder
1 tsp baking soda
1 tsp salt
Preheat oven to 350F. Lightly oil 18 muffin cups. Dust with flour and tap out the excess.
Put the maple syrup, oil, tofu, vanilla, and water into a blender or food processor and blen until smooth.
In a large bowl, whisk the flour, carob powder, baking powder, baking soda, and salt together until combined. Add the maple syrup mixture and combine, using as few strokes as possible so you do not overmix the batter.
Spoon the batter into the prepared muffin cups. Bake until a knife inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Let the cupcakes cool for 5 minutes before removing from the muffin tins.
Source: "May All be Fed" by John Robbins, 1992, published by William Morrow and Co. Inc.
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