Lemon Muffins, Big Batch Recipe
Servings: 12
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
- Preheat oven to 400 F. Oil and lightly flour muffin pans.
- 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.
- Place tofu and 2 Tbsp. lemon juice in a food processor and blend till smooth. Set aside.
- In a small bowl, whisk egg replacer with water till 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 Tbsp. lemon juice.
- Add in applesauce mix to dry ingredients alternately with tofu mix, stirring after each addition.
- 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.
- Turn out to cold on a wire rack. Serve hot or possibly wrap and store at room temperature when cold.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 12 servings | |
| Calories 257 | |
| Calories from Fat 14 | 5% |
| Total Fat 1.63g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 381mg | 16% |
| Potassium 267mg | 8% |
| Total Carbs 56.9g | 15% |
| Dietary Fiber 3.1g | 10% |
| Sugars 23.16g | 15% |
| Protein 6.04g | 10% |
