Free Recipe Lemon Muffins, Big Batch
Recipe Type: B Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 24
Ingredients for Lemon Muffins, Big Batch Recipe
1-1/2 c All-purpose flour;
-Unbleached
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 Tofu; soft silken; drained
1/4 c Lemon juice
2 tb Egg beaters 99% egg
-substitute
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 (frozen;
-thawed)
1 ts Vanilla extract
1 ts Lemon peel; grated
1/2 ts Cinnamon
Lemon Muffins, Big Batch Preparation
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 2/3 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@elekta.com> on May 18, 1998
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