MENU
 
 
 
 

  • Lemon Muffins, Big Batch

    0 votes
    Lemon Muffins, Big Batch
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. all-purpose flour Unbleached
    • 1 1/2 tsp Cream of tartar
    • 1 Tbsp. Baking pwdr
    • 1/4 tsp Sea salt
    • 1/4 tsp Grnd nutmeg
    • 1 1/2 c. Whole wheat flour
    • 1/2 c. Wheat germ
    • 10 1/2 ounce tofu soft silken, liquid removed
    • 1/4 c. Lemon juice
    • 2 Tbsp. egg replacer
    • 1/2 c. Water
    • 1/2 c. unsweetened applesauce
    • 1 c. Brown sugar
    • 1/2 c. Light corn syrup
    • 1/2 c. white grape juice concentrate (frzn, thawed)
    • 1 tsp Vanilla extract
    • 1 tsp lemon peel grated
    • 1/2 tsp Cinnamon

    Directions

    1. Preheat oven to 400 F. Oil and lightly flour muffin pans.
    2. Sift all-purpose flour, cream of tartar, baking pwdr, salt and nutmeg into a large bowl. Stir in whole wheat flour and wheat germ. Set aside.
    3. Place tofu and 2 Tbsp. lemon juice in a food processor and blend till smooth. Set aside.
    4. In a small bowl, whisk egg replacer with water till foamy.
    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 Tbsp. lemon juice.
    6. Add in applesauce mix to dry ingredients alternately with tofu mix, stirring after each addition.
    7. Fill muffin c. 2/3 full with batter and lightly dust surface of each with cinnamon. Bake till muffins are light brown and toothpick inserted into center of muffin comes out clean, about 18 min.
    8. Turn out to cold on a wire rack. Serve hot or possibly wrap and store at room temperature when cold.

    Similar Recipes

    Leave a review or comment