Ingredients:
1
1/2 cups Unbleached all-purpose flour
1
1/2 teaspoons Cream of tartar
1
tablespoon Baking powder
1/4
teaspoon Sea salt
1/4
teaspoon Ground nutmeg
1
1/2 ups Whole wheat flour
1/2
cup Wheat germ
10
1/2 ounces Soft silken tofu, draine
1/4
cup Lemon juice
2
tablespoons Egg replacer
1/2
cup Water
1/2
cup Natural applesauce
1
cup Brown sugar
1/2
cup Light corn syrup
1/2
cup Wht. grape juice concentrate, - (frozen, thawed)
1
teaspoon Vanilla extract
1
teaspoon Grated lemon peel
1/2
teaspoon Cinnamon
Instructions:
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.
Nutrition
Facts:
Amount
Per Serving: Calories 143
Fat
2 g, Cholesterol 0 mg,
Sodium
100 mg,
Courtesy
Of:
http://www.webvalue.net
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