Title: Simple orange muffins
 Categories: Breads, Vegetarian
      Yield: 12 Muffins
 
      1 lg Orange
      1 oz Tofu
    3/4 c  Sugar; (less if desired)
      3 tb Oil
    1/2 c  Water or orange juice
      2 c  Flour
      1 ts Baking soda
      1 ts Cream of tartar
    1/4 ts Salt
 
  Preheat the oven to 350 degrees F.
  
  Finely grate the zest from the orange.  Squeeze out and strain the
  orange's juice.  Set zest and juice aside.
  
  In a bowl, thoroughly mash the tofu with the sugar, or blend together
  with an electric mixer.  Mix in the finely grated orange zest and
  juice from the orange, oil, and water (or additional orange juice).
  
  In a large bowl, sift together the flour, baking soda, cream of
  tartar and salt.  Blend in the orange juice mixture. Spoon batter
  into muffin pans, filling each cup about 2/3 full. Bake for about 15
  minutes, or until muffins are starting to brown very lightly, and
  toothpick inserted in center comes out clean.
  
  Karen's notes:  I always use tofu as an egg-replacer in baked goods,
  with excellent results.  It may only be luck, or coincidence, so if
  you don't have a piece of tofu handy, try omitting it.
  
  These muffins are pretty sweet, so you may want to decrease the
  amount of sugar used.  The sugar does seem to act as a humectant
  though, so the muffins will stay a little moister in storage if you
  use more sugar.
  
  From the kitchen of Karen Mintzias