12 oz pack of firm, silken tofu (ambient tetrapak)
3 cups soy milk (and a dash of vanilla essence if you have any)
4 tabs olive oil
3 cups plain flour
2 tabs baking powder
dash of salt
Put the tofu, soy milk, and oil in a blender, and process until smooth. Combine the rest of the ingredients in a mixing bowl. Pour the soy milk blend into the flour mixture, and use a whisk to blend smoothly. It should be rather foamy.
Grease a muffin tin, or use a silicon one Fill muffin cups about 3/4 full of batter. Pop into the preheated oven for 15 minutes. DO NOT PEEK!
When done, let cool in pan for a few minutes – this is best done with the pan upside down so that they fall out when they cool!