Here’s a recipe for blueberry muffins that goes easy on the satuurated fat but heavy on the nutrition (it’s vegan, too). Make lots of these and freeze them. Take them out of the freezer before you go to bed so they’ll be ready to go in the morning.

SERVINGS

Makes 12 muffins

INGREDIENTS

3/4 cup whole-wheat pastry flour

3/4 cup unbleached all-purpose white flour

1/2 cup cornmeal

1 tablespoon baking powder

1/4 teaspoon sea salt

6 tablespoons canola oil

2 ounces soft tofu

1 cup soy or rice milk

1/3 cup maple syrup

1 cup fresh or frozen blueberries

PREPARATION

1.    Preheat the oven to 375°F. Oil muffin tin cups or line with cupcake papers.

2.    In a medium bowl, sift together all the dry ingredients. In a separate bowl, mix all the wet ingredients, including the blueberries. (Using tofu, puree it in a blender with the soy milk, then add to other wet ingredients.) Stir the wet ingredients into the dry ingredients, just enough to mix. Spoon the batter into muffin cups, filling each 2/3 full. Bake for 20 to 25 minutes, until golden brown.