Book - Lemon-Poppy Seed Muffins

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Lemon-Poppy Seed Muffins

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups unbleached white flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup organic granulated sugar

1/4 cup wheat germ

1/4 cup poppy seeds

12 ounces firm silken tofu

1/4 cup soy milk -- plain

2 tablespoons canola oil

1 tablespoon fresh lemon juice

1 teaspoon lemon extract

1/2 cup unsweetened applesauce

 

Preheat the oven to 325F. Into a large bowl, sift together the flour, baking

powder, baking soda, and salt. Stir in the sugar, wheat germ, and poppy seeds.

In a food processor, puree the tofu, soy milk, oil, lemon juice, and lemon

extract. Stir into the dry ingredients, along with the applesauce, until

everything is well blended.

 

Place paper liners into the cups of a muffin tin. Spoon the batter in, filling

the liners almost to the top. Bake for 25 minutes, until lightly browned on

top. Remove from the muffin tin and allow to cool on a rack for about 15

minutes before eating. The muffins will stay fresh for a few days, stored in a

jar or plastic bag at room temperature. (Cool completely before storing.)

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

Yield:

" 15 muffins "

 

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Per Serving (excluding unknown items): 827 Calories; 56g Fat (59.2% calories

from fat); 38g Protein; 49g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

2422mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Fruit; 8 1/2

Fat; 1/2 Other Carbohydrates.

 

NOTES : Make thes simple muffins and enjoy them over the course of a few days.

The kitchen will be filled with a light lemon fragrance as they bake.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0