Instructions: 1. Preheat oven to 375F. Coat muffin tin with cooking spray; set aside. Put orange peel and sugar in the bowl of a small food processor and process 1 to 2 minutes until the sugar is orange colored. Or, mince or grate orange peel and mix with sugar. Turn into a mixing bowl with the eggs, oil and tofu. Beat with a wire whisk until smooth.

2. Place flours, baking powder, soda and salt in mixing bowl, stir well. Add the almonds and cranberries, then pour the liquid ingredients over dry ingredients and mix quickly just until blended; batter will be lumpy. Resist the urge to overmix or muffins will be tough.

3. Fill muffin cups about three-fourths full. Bake 15 minutes, until golden and springy to the touch.

Makes 24 mini muffins: test for doneness after 12 minutes.

TIPS: Remove orange peel with a vegetable peeler or grate.

Blending Tofu: Whip tofu in a small food processor or blender until it reaches the consistency of mayonnaise. Alternatively, whip with a hand blender. (A handheld electric mixer wont work.) Be patient: It takes several minutes to reach the proper consistency. Store tightly covered in the refrigerator up to one week.

Soy flour makes the muffins moist and tender. If you dont have soy flour, you can substitute all-purpose flour and bake the muffins 5 minutes longer but they wont be quite as good.

VARIATION: For Chocolate Chip Muffins, substitute 3 ounces mini-chocolate chips for the dried cranberries. Omit almonds, if desired.

Description: "Tofu replaces some of the eggs and oil." Phytopia Inc)"

Yield: "12 muffins"

NOTES : Its hard to believe these tenderest of muffins are so nutritious (thanks to sneaky tofu and soy flour). Try the variation with chocolate chips, which are even better, if thats possible. -Authors

Did someone mention having soybean flour?

This recipe relies on some. I quote: "Soy flour makes the muffins moist and tender. If you dont have soy flour, you can substitute all-purpose flour and bake the muffins 5 minutes longer but they wont be quite as good."

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