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    Lemon: Big Batch Lemon Muffins


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    1 1/2 cup Unbleached all-purpose flour
    1 1/2 tsp Cream of tartar
    1 tbl Baking powder
    1/4 tsp Sea salt
    1/4 tsp Ground nutmeg
    1 1/2 cup Whole wheat flour
    1/2 cup Wheat germ
    10 1/2 oz Soft silken tofu, drained
    1/4 cup Lemon juice
    2 tbl Egg replacer
    1/2 cup Water
    1/2 cup Natural applesauce
    1 cup Brown sugar
    1/2 cup Light corn syrup
    1/2 cup Wht. grape juice concentrate (frozen, thawed)
    1 tsp Vanilla extract
    1 tsp Grated lemon peel
    1/2 tsp Cinnamon

    Recipe



    * Preheat oven to 400 F. Oil and lightly flour muffin pans.
    * Sift all-purpose flour, cream of tartar, baking powder, salt and nutmeg into a large bowl. Stir in whole wheat flour and wheat germ. Set aside.
    * Place tofu and 2 tablespoons lemon juice in a food processor and blend until smooth. Set aside.
    * In a small bowl, whisk egg replacer with water until foamy.
    * In a medium-size bowl, mix applesauce, brown sugar, corn syrup and juice concentrate. Stir in egg replacer, vanilla, lemon peel and remaining 2 tablespoons lemon juice.
    * Add applesauce mixture to dry ingredients alternately with tofu mixture, stirring after each addition.
    * Fill muffin cups 2/3 full with batter and lighty dust surface of each with cinnamon. Bake until muffins are light brown and toothpick inserted into center of muffin comes out clean, about 18 minutes.
    * Turn out to cool on a wire rack. Serve warm or wrap and store at room temperature when cool.

 

 

 

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