Lemon-Poppy Seed Muffins

Submitted by: Diane

1 cup unbleached white flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unrefined sugar (or sweetener of your choice)
1/4 cup wheat germ
1/4 cup poppy seeds
12 ounces silken tofu
1/4 cup plain soy milk
1 tablespoon fresh-squeezed lemon juice
1 teaspoon lemon extract
3/4 cup unsweetened applesauce

Preheat oven to 325 degrees F. Sift together the flour, baking powder, baking soda, and salt. Stir in the sugar, wheat germ, and poppy seeds. In a food processor or blender, puree the tofu, soy milk, lemon juice, and lemon extract. Stir into the dry ingredients, along with the applesauce, until everything is well blended.

Spoon batter into prepared muffin tin (either lined or lightly sprayed with cooking oil). Bake for 25 minutes, until lightly browned on top. Remove from 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.

Makes 15 muffins.

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