【晨光豆腐鬆餅 Morning Glory Muffins】
這個在80年代末於美國誕生的「#晨光鬆餅」可以說是一份經典味道。這回我將豆腐入饌，讓美式鬆餅的健康和美味程度更上一層樓！有碧根果仁、提子乾和甘筍等等豐富材料，焗起來更聞到陣陣肉桂和黃豆香，這樣吸引的食物絕對能夠把你從睡房中召喚到廚房！
*想看示範片段可重温FB直播喔 ~
Morning Glory! Classic American flavour, but this time with a twist. Yes, tofu! Tons of fillings with like pecan, carrot, raisin and shredded coconut. The smell of cinnamon and soy will definitely get your out of bed and rush into the kitchen!
Wanna have a taste of my Morning Glory muffins? Try it out now!
份量 Servings : 6 個 pcs
(鬆餅模具中的每個洞，直徑約為7cm | Using a muffin tray with holes of 7-cm diameter)
材料 Ingredients：
中筋麵粉 All-purpose flour 230 g
椰絲 Shredded coconut 40 g
黃糖 Brown sugar 70 g
梳打粉 Baking soda 1 tsp
泡打粉 Baking powder 1 tsp
肉桂粉 Cinnamon powder 1 tsp
鹽 Salt 1/2 tsp
硬豆腐 Firm tofu 150 g
油 Vegetable oil 70 ml
青蘋果 Green apple 50 g
蜜糖 Honey 60 g
豆漿 Soy milk 130 ml
甘筍 Carrot 40 g
碧根果仁 Pecan 40 g
提子乾 Raisin 40g
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做法 Directions：
首先，用廚房紙包起硬豆腐。放在隔篩上，再掛在一隻大碗中。用重物壓在上端，把豆腐中的水份擠出。放旁約30分鐘。之後，豆腐的重量大概會降至120克左右。
將焗爐預熱至攝氏180度。
把甘筍和青蘋果去皮，再用磨碎器把甘筍和青蘋果分別泡成碎。 在一隻大碗中，把中筋麵粉、椰絲、黃糖、梳打粉、泡打粉、肉桂粉和鹽混合。
在另外一隻大碗中，放入豆腐、蜜糖、菜油和豆漿。用手持攪拌器把所有材料打成蓉。在拌入蘋果碎。
將(3)和(4)混合，再加入甘筍碎、碧根果仁和提子乾，混合拌勻。
在一個鬆餅模具中，放入鬆餅紙杯，再把混合物放到紙杯中。可以盡量把紙杯填滿多點。如果還有一些甘筍碎、椰絲、提子乾和碧根果仁，可以放在鬆餅上面。
然後可以把鬆餅模具放入焗爐中，焗大概25至30分鐘。之後可以用竹籤插在鬆餅中心，如果拔出來沒有任何粉漿黏在上端，表示鬆餅已經完全熟透。再把鬆餅從模具中而出，放在冷卻架上。完成！
First of all, wrap the tofu with a piece of paper towel. Place it in a strainer and hang it over a bowl or pot. Place something heavy over the tofu and let the weight to push out the excess moisture from the tofu. Leave it aside for at least 30 minutes. The tofu should then be about 120 g afterward.
Preheat the oven to 180C.
Peel the carrot and apple, then use a grater to shred them separately.
In a large mixing bowl, mix all-purpose flour, shredded coconut, brown sugar, baking soda, baking powder, cinnamon powder and salt together.
In another mixing bowl, put the tofu, honey, oil and soy milk in. Use a hand blender to blend everything until smooth. The consistency should be like a thin paste. Then add the shredded apple in and mix well.
Mix (4) and (5) together, then add the shredded carrot, chopped pecan and raisin in. Mix well.
In a muffin tray, place the muffin paper cups in the mould. Transfer the batter in them. The muffins should be quite packed and full. If you have some more shredded carrot, shredded coconut, raisin and chopped pecan, put some more on top of the muffins to make them look even better.
After that, place the muffin tray into the oven, and bake it for about 25-30 minutes. Use a toothpick to test if the muffins are cooked thoroughly or not. Insert the toothpick into the centre of the muffin, if it comes out clean, the muffins are good to go. Remove the muffins and place them on a cooling rack.
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