|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Big Batch Lemon Muffins |
|
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Big Batch Lemon Muffins recipe on the web!! _ 1/2 cups unbleached flour _ 1/2 teaspoons cream of tartar _ tablespoon baking powder ___ teaspoon sea salt ___ teaspoon nutmeg ground _ 1/2 cups whole wheat flour ___ cup wheat germ __ 1/2 ounces soft silken tofu, drained ___ cup lemon juice _ tablespoons egg replacer ___ cup water ___ cup applesauce _ cup brown sugar ___ cup light corn syrup ___ cup non-alcoholic sparkling white grape juice (frozen thawed) 1 teaspoon vanilla extract _ teaspoon lemon peels grated ___ teaspoon cinnamon 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. Golden Millet Porridge Golden Wheat Pancakes Sweet Rice Dumplings French Toast Strata Scrambled Tofu Light Sabayon Lightened Maple Syrup Coconut Sticks Granola Granola II Eggless Pancakes Big Batch Lemon Muffins Bran Muffins Cranberry Upside-Down Muffins Sorrel Omelet Polenta French Toast |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
