Big Batch Lemon Muffins
Servings : 24
Categories : Breads Vegetarian Vegetables
1 1/2 cups Unbleached all-purpose flour
1 1/2 teaspoons Cream of tartar
1 tablespoon Baking powder
1/4 teaspoon Sea salt
1/4 teaspoon Ground nutmeg
1 1/2 cups Whole wheat flour
1/2 cup Wheat germ
10 1/2 ounces Soft silken tofu, drained
1/4 cup Lemon juice
2 tablespoons 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 teaspoon Vanilla extract
1 teaspoon Grated lemon peel
1/2 teaspoon Cinnamon
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. Per muffin:
143 cal, 5 g prot, 100 mg sod, 29 g carb, 2 g fat, 0 mg chol, 83 mg calcium