Home      Fatfree FAQs    Discussion Board    Blog

All Recipes
  Hint: Use quotation marks around phrases

All Recipes
Recipes by Region
Blog Index
Appetizers and Dips
Beans and Legumes
Breakfast Dishes
Condiments & Seasonings

Crockpot Recipes
Eat to Live
Holiday Dishes
Kid-Friendly Recipes
McDougall MWLP
Meat Substitutes
Pressure Cooker

Quick & Easy
Recipes of the Week
Rice & Other Grains
Sandwiches & Spreads

Soups and Gumbos
Stews and Chilies

Fatfree Vegan Recipes proudly endorses Vita-Mix 


This site hosted by:

Web Hosting By

Click here for 25% off your first year


Click to join Fatfree Vegan Recipes mailing list


Click to subscribe to Eat-2-Live Mailing List



printer friendly version

Lemon-Poppy Seed Muffins

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.
See our privacy policy


Votes:2 Rating:Rating = 7.50


  Send us Feedback

Send us Feedback

2004-2009 Fatfree Vegan Recipes
Privacy policy