How To make Big Batch Lemon Muffins
1 1/2 c Unbleached all-purpose flour
1 1/2 ts Cream of tartar
1 tb Baking powder
1/4 ts Sea salt
1/4 ts Ground nutmeg
1 1/2 c Whole wheat flour
1/2 c Wheat germ
10 1/2 oz Soft silken tofu; drained
1/4 c Lemon juice
2 tb Egg replacer
1/2 c Water
1/2 c Natural applesauce
1 c Brown sugar
1/2 c Light corn syrup
1/2 c Wht. grape juice concentrate
-- (frozen, thawed) 1 ts Vanilla extract
1 ts Grated lemon peel
1/2 ts 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. 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
How To make Big Batch Lemon Muffins's Videos
Blueberry Muffins
These delicious blueberry muffins are super moist and have an easy crumble topping. They’re soft, tender, and packed with fresh berries. The best part is it takes less than ten minutes to you whip them up and get them in the oven.
Recipe:
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How to Make BLUEBERRY Lemon MUFFINS Recipe
Learn how to make homemade blueberry muffins with a zest of
lemon. Easy and delicious. Better and healthier than store
bought. Light and fluffy with an intense blueberry flavor.
Enjoy.
BLUEBERRY MUFFIN Recipe with Pop of Lemon ~ How to make Muffins
INGREDIENTS:
1 cup fresh blueberries
1 tsp lemon zest
1 1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup vegetable oil (I'm using coconut oil)
1 large egg
1/2 cup milk
2 tsp pure vanilla extract
Preheat oven to 400 degrees
Mix dry ingredients in a large bowl.
Mix wet ingredients in a separate bowl.
Add the wet ingredients to the dry ingredients
and stir until combined. Do not over mix.
The batter will be slightly thick.
Add 1 cup of fresh blueberries and lemon zest.
Fold in the blueberries until incorporated.
Again, do not overmix.
Place paper liners in pan. Fill 3/4 full.
I got 10 muffins from this recipe.
Sprinkle tops with sugar before putting in oven.
Bake for 15-20 minutes until golden brown.
Enjoy.
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I have always loved to cook. Just my husband and I for over
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Bee Sweet's Lemon Poppy-Seed Muffins
Whether you're looking for a quick snack or a sweet treat, our Lemon Poppy Seed Muffins are perfect for all occasions!
#EatMoreCitrus
Moist lemon muffins / Costa lemon muffin recipe
When life gives you lemons, make a big batch of lemon cupcakes!! These are one of my favorite cupcake recipes, I love the fluffy, moist crumb with that lemony frosting. Each bite is perfect. They MELT IN YOUR MOUTH and just have an amazing lemon flavor I know you'll love. Let me know which you like best!
Ingredients ⬇️⬇️⬇️
➤ 1 cup all purpose flour
➤ 1/2 cup yougart
➤ 1/2 cup cooking oil
➤ 1 cup sugar
➤ 1 tsp baking powder
➤ 1tso lemon juice
➤ 1 tbsp lemon zest
➤ 2 medium sized eggs (room temperature)
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Mixing Muffins the Perfect Amount
Lemon Raspberry Muffins
The fresh raspberries coupled with the lemon oil taste delicious.
Ingredients:
zest from 1 lemon
1/2 cup sugar
1 cup plain nonfat greek yogurt
1/3 cup oil
1 large egg
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh raspberries
2-4 drops Lemon Essential Oil
Bake at 400* for 18-25 minutes.
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