Ingredients
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 quart + 3 cups low-fat milk

Directions             
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. 
Makes50 servings. 

(Source: Healthwise Quantity Cookbook)