Big batch lemon muffins
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Big batch lemon muffins
  Lemon    Muffins    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:35 AM. Recipe ID 26197. Report a problem with this recipe.
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      Title: Big batch lemon muffins
 Categories: Breads, Vegetarian, Vegan
      Yield: 24 Muffins
 
  1 1/2 c  Unbleached all-purpose flour
  1 1/2 ts Cream of tartar
      1 tb Baking powder
    1/4 ts Sea salt
    1/4 ts Ground nutmeg
  1 1/2 c  Whole wheat flour
    1/2 c  Wheat germ
 10 1/2 oz Soft silken tofu; drained
    1/4 c  Lemon juice
      2 tb Egg replacer
    1/2 c  Water
    1/2 c  Natural applesauce
      1 c  Brown sugar
    1/2 c  Light corn syrup
    1/2 c  Wht. grape juice concentrate
           -- (frozen, thawed)
      1 ts Vanilla extract
      1 ts Grated lemon peel
    1/2 ts 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
  
  From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by
  Karen Mintzias
 




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Recipe ID 26197 (Apr 03, 2005)

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