Big Batch Lemon Muffins
1 1/2 C. unbleached all purpose flour
1 1/2 tsp. cream of tartar
1 Tbsp. baking powder
1/4 tsp. sea salt
1/4 tsp. ground nutmeg
1 1/2 C. whole wheat flour
1/2 C. wheat germ
10-1/2 ounces soft silken tofu drained
1/4 C. lemon juice
2 Tbsp. egg substitute
1/2 C. water
1/2 C. natural applesauce
1 C. brown sugar
1/2 C. light corn syrup
1/2 C. white grape juice concentrate (frozen, thawed)
1 tsp. vanilla extract
1 tsp. grated lemon peel 1/2 tsp. cinnamon
Preheat oven to 400 degrees 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 Tbls. lemon juice in a food processor and blend until smooth. Set aside. In a small bowl, whisk egg substitute with water until foamy. In a medium size bowl, mix applesauce, brown sugar, corn syrup and juice concentrate. Stir in egg substitute, vanilla, lemon peel and remaining 2 Tbls. lemon juice. Add applesauce mixture to dry ingredients alternately with tofu mixture, stirring after each addition.
Fill muffin C. 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.
Credit: From www.healthyhomerecipes.com.