Big Batch Lemon Muffins: The Best Big Batch Lemon Muffins Recipe from Cook'n

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	Big Batch Lemon Muffins

   1 1/2 cups unbleached flour
   1 1/2 teaspoons cream of tartar
   1 tablespoon baking powder
   1/4 teaspoon sea salt
   1/4 teaspoon nutmeg ground
   1 1/2 cups whole wheat flour
   1/2 cup wheat germ
   10 1/2 ounces soft silken tofu, drained
   1/4 cup lemon juice
   2 tablespoons egg replacer
   1/2 cup water
   1/2 cup applesauce
   1 cup brown sugar
   1/2 cup light corn syrup
   1/2 cup non-alcoholic sparkling white grape juice (frozen thawed)
   1 teaspoon vanilla extract
   1 teaspoon lemon peels grated
   1/2 teaspoon cinnamon

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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.

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