Lemon muffins, big batch

Yield: 24 Servings

Measure Ingredient
1½ cup All-purpose flour; Unbleached
1½ teaspoon Cream of tartar
1 tablespoon Baking powder
¼ teaspoon Sea salt
¼ teaspoon Ground nutmeg
1½ cup Whole wheat flour
½ cup Wheat germ
10½ ounce Tofu; soft silken; drained
¼ cup Lemon juice
2 tablespoons Egg beaters 99% egg substitute
½ cup Water
½ cup Unsweetened applesauce
1 cup Brown sugar
½ cup Light corn syrup
½ cup White grape juice concentrate (frozen; thawed)
1 teaspoon Vanilla extract
1 teaspoon Lemon peel; grated
½ 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.

=46ill muffin cups ⅔ full with batter and lightly 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.

Recipe by: Vegetarian Gourmet, Marie Oser (Winter 1993) Posted to EAT-LF Digest by "Ellen C." <ellen@...> on May 18, 1998

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