Follow these steps for perfect results
Pancake mix
Cocoa powder
Silken tofu
no need to strain
Sugar
light brown
Eggs
Butter
melted
Chocolate chips
Melt the butter in the microwave.
In a large bowl, combine the pancake mix and cocoa powder.
In a separate bowl, combine the sugar and eggs and beat well until light and fluffy.
Break the silken tofu into smaller pieces and add it to the sugar-egg mixture. Mix well until smooth.
Add the melted butter to the tofu mixture and mix until combined.
Gradually add the dry ingredients (pancake mix and cocoa powder) to the wet ingredients in 2-3 batches, gently stirring with a rubber spatula after each addition.
Fold in the chocolate chips until evenly distributed.
Line a muffin tin with muffin liners or grease the tin.
Pour the batter into the muffin cups, filling each about 70% full.
Preheat the oven to 190C (375F).
Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy warm or at room temperature.
Alternatively, pour the batter into a greased and floured loaf pan and bake for a longer time (adjust the baking time as needed).
Expert advice for the best results
Add a pinch of salt to enhance the sweetness.
Use different types of chocolate chips (dark, milk, white) for variety.
Top with chopped nuts before baking for added texture.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve warm or at room temperature. Dust with powdered sugar, or garnish with fresh berries.
Serve with a glass of milk or coffee.
Pair with fresh fruit.
Balances the sweetness.
A good dairy-free option.
Discover the story behind this recipe
Tofu is a staple in Japanese cuisine.
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