1 1/2 c. unsweetened apple juice
3/4 c. raisins or currants
6 oz. tofu
3 tbsp. maple syrup
3 tbsp. oil
1 1/4 c. whole wheat pastry flour
1 c. rye flour
3/4 tsp. salt
1 1/2 tsp. baking soda
3/4 c. oats

Preheat oven to 400°F.

Grease 12 muffin cups.

Heat apple juice just to simmer and pour over raisins or currants. When juice is cooled to lukewarm, drain raisins saving the liquid. In a blender, blend saved liquid with tofu. In medium bowl, whisk oil and syrup. Whisk in tofu mixture and stir in raisins. Add dry ingredients, stirring gently just until thick batter forms.

Bake 20-25 minutes. To make a loaf, spread batter in a greased loaf pan and bake at 350°F for about an hour.