Big Batch Lemon Muffins Recipe

Step 1

Preheat oven to 400 F. Oil and lightly flour muffin pans.

Step 2

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.

Step 3

Place tofu and 2 tablespoons lemon juice in a food processor and blend until smooth. Set aside.

Step 4

In a small bowl, whisk egg replacer with water until foamy.

Step 5

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.

Step 6

Add applesauce mixture to dry ingredients alternately with tofu mixture, stirring after each addition.

Step 7

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.

Step 8

Turn out to cool on a wire rack. Serve warm or wrap and store at room temperature when cool.

Per muffin: 143 cal, 5 g prot, 100 mg sod, 29 g carb, 2 g fat, 0 mg chol, 83 mg calcium

From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

Things You'll Need

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

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