Big Batch Lemon Muffins Recipe

Name: Big Batch Lemon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 cups flour, all-purpose; 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 tofu soft silken, drained; 1/4 cup lemon juice; 2 tablespoons liquid egg substitute; 1/2 cup water; 1/2 cup applesauce; 1 cup brown sugar; 1/2 cup corn syrup, light; 1/2 cup grape juice, concentrated white, frozen, thawed; 1 teaspoon vanilla extract; 1 teaspoon lemon zest grated; 1/2 teaspoon cinnamon

Servings: persons

1 1/2 cups flour, all-purpose
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 tofu soft silken, drained
1/4 cup lemon juice
2 tablespoons liquid egg substitute
1/2 cup water
1/2 cup applesauce
1 cup brown sugar
1/2 cup corn syrup, light
1/2 cup grape juice, concentrated white, frozen, thawed
1 teaspoon vanilla extract
1 teaspoon lemon zest grated
1/2 teaspoon cinnamon

1
Preheat oven to 400F (200C).
2
Oil and lightly flour muffin pans.
3
Sift all-purpose flour, cream of tartar, baking powder, salt and nutmeg into a large bowl.
4
Stir in whole wheat flour and wheat germ.
5
Set aside.
6
Place tofu and 2 tablespoons lemon juice in a food processor and blend until smooth.
7
Set aside.
8
In a small bowl, whisk egg replacer with water until foamy.
9
In a medium-size bowl, mix applesauce, brown sugar, corn syrup and juice concentrate.
10
Stir in egg replacer, vanilla, lemon peel and remaining 2 tablespoons lemon juice.
11
Add applesauce mixture to dry ingredients alternately with tofu mixture, stirring after each addition.
12
Fill muffin cups 23 full with batter and lighty dust surface of each with cinnamon.
13
Bake until muffins are light brown and toothpick inserted into center of muffin comes out clean, about 18 minutes.
14
Turn out to cool on a wire rack.
15
Serve warm or wrap and store at room temperature when cool.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups flour, all-purpose, 1 1/2 teaspoons cream of tartar, 1 tablespoon baking powder, 1/4 teaspoon sea salt, and more.

Yes, Big Batch Lemon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Big Batch Lemon Muffins

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