3	lbs.	yellow cornmeal
1 lb.	4 oz.	flour
4	oz.	sugar
3	tbsp.	baking powder
4	tsp.	ground sage
1	tbsp.	salt
1	lb.	tofu, preferably soft type
1	tbsp.	rosemary
6		eggs (optional)
1/2	cup	canola oil
1 qt.	3 cups	low-fat milk

Preheat oven to 400 degrees F. Spray 60 muffin cups with non-stick canola spray. In a large mixing bowl, combine dry ingredients and mix thoroughly. Blend tofu with rosemary in blender or food processor until tofu is very smooth. Blend in eggs, one at a time (if desired). Blend in Canola Oil. Transfer to a bowl and stir in milk. Combine tofu-milk mixture with dry ingredients. Mix only until dry ingredients are moistened. Using a No. 16 dipper, portion batter into muffin cups. Bake for 15 minutes. Serve warm.

Makes 50 servings.

(Source: Healthwise Quantity Cookbook)

Nutrient Analysis Per Serving: (Portion size 2 oz. muffin) Calories 201, Protein 6g, Fat 5g, Carbohydrate 33g, Sodium 221mg