Recipe - Lemon Muffins Big Batch

1 One half cup Allpurpose flour;
Unbleached
1 One half teaspoon Cream of tartar
1 tablespoon Baking powder
One fourth teaspoon Sea salt
One fourth teaspoon Ground nutmeg
1 One half cup Whole wheat flour
One half cup Wheat germ
10 One half ounce Tofu; soft silken; drained
One fourth cup Lemon juice
2 tablespoon Egg beaters 99% egg
substitute
One half cup Water
One half cup Unsweetened applesauce
1 cup Brown sugar
One half cup Light corn syrup
One half cup White grape juice
concentrate (frozen;
thawed)
1 teaspoon Vanilla extract
1 teaspoon Lemon peel; grated
One half teaspoon Cinnamon

Preheat oven to 400 F. Oil and lightly flour muffin pans.

Sift allpurpose 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 mediumsize 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 EATLF Digest by "Ellen C." ellen@elekta.com on May 18, 1998