1 1/2 cup 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 cup whole wheat flour
1/2 cup wheat germ
10 1/2 oz soft silken tofu, drained
1/4 cup lemon juice
2 tbsp egg replacer
1/2 cup water
1/2 cup natural applesauce
1 cup brown sugar
1/2 cup light corn syrup
1/2 cup wht. grape juice concentrate - (fro, zen, thawed)
1 tsp vanilla extract
1 tsp grated lemon peel
1/2 tsp cinnamon
Directions
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.
Fill muffin cups 2/3 full with batter and lighty 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.
Per muffin: 143 cal, 5 g prot, 100 mg sod, 29 g carb, 2 g fat, 0 mg
chol, 83 mg calcium
From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by
Karen Mintzias
Servings: 24 muffins
Big Batch Lemon Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit; Muffin
The History of Recipes
Historians have traced the existence of recipes way back into ancient history, in fact as far back into history as the early Egyptians, and possibly even further than that. In practice though, these, early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Progressing into The time of the romans 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something we still use today. Additionally, he describes how the Roman chefs used a good variety of herbs and spices, including a few that will be familiar to modern cooks such as basil, rue and dill. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, such as basil and rosemary. The introduction of these new tastes caused a surge in recipe publications, most of which are now in academic collections. By the arrival of the twentieth century, recipe books were greatly in demand due to higher levels of literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Big Batch Lemon Muffins recipe.
