Big Batch Lemon Muffins
Ingredients| 1 1/2 cup unbleached all-purpose flour |
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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
From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by
Karen Mintzias
Servings: 24
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