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
We can track the history of written recipes way back into distant history, in truth as far back into history as pharonic Egypt, and potentially, even further back. Having said that, generally, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered, according to historians are a few tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Progressing into Roman times around 25BC a roman called Apicius assembled a few documents which described recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were split into appetizers, entrees and dessert, something we still use today. Aspicius describes how the cooks of Roman times were skilled in the use of a good variety of spices, including a few you will know for example bay, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from the holy lands, including spices like parsley and basil. These new foods and spices led to an outbreak in publications on food, most of which are kept safe in private libraries. For the next few years, the upper-class families of Wesstern Europe tried to serve up the most extravagent meals, and consequentially the best chefs and their recipe collections were much in demand. Nevertheless, it was during the 1800s that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, testing, and writing down the recipes of their peers. By the advent of the twentieth century, cookery publications were increasing in popularity mostly as a result of better eduction, people having increased spare time and having more money. The introduction of the TV brings us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Big Batch Lemon Muffins recipe.
