Big Batch Lemon Muffins

Ingredients

190 gr unbleached all-purpose flour
7 ml cream of tartar
14 gr baking powder
1 gr sea salt
1 gr nutmeg
190 gr wheat flour
65 gr wheat germ
300 gr soft silken tofu
60 ml lemon juice
30 gr egg replacer
120 ml water
120 ml natural applesauce
220 gr brown sugar
170 gr corn syrup
120 ml wh grape juice concentrate
4 gr vanilla extract
2 gr lemon peel
1 gr cinnamon

Instructions

Preheat oven to 200ÂșC . 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 two third 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