Big Batch Lemon 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 silk...
Ingredients
- 11/2 c unbleached all-purpose flour
- 11/2 ts cream of tartar
- 1tbsp baking powder
- 1/4tsp sea salt
- 1/4tsp ground nutmeg
- 11/2 c whole wheat flour
- 1/2cup wheat germ
- 101/2 oz soft silken tofu; drained
Directions
- 1
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 fl
- 2
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
- 3
grape juice concentrate -- (frozen, thawed) 1 ts Vanilla extract 1 ts Grated lemon peel 1/2 ts Cinnamon Preheat oven to 400 F
- 4
Oil and lightly flour muffin pans
- 5
Sift all-purpose flour, cream of tartar, baking powder, salt and nutmeg into a large bowl
- 6
Stir in whole wheat flour and wheat germ
- 7
Set aside
- 8
Place tofu and 2 tablespoons lemon juice in a food processor and blend until smooth