Big Batch Lemon Muffins
Submitted by ratchet32
Egg-free lemon muffins made with silken tofu, applesauce, whole wheat flour, and wheat germ. Bright lemon zest and a cinnamon dusting on top. Makes 24 wholesome muffins in 30 minutes.
YIELD
24 muffinsPREP
12 minCOOK
18 minREADY
30 minNeed to feed a crowd something wholesome without cracking a single egg? These lemon muffins have you covered.
Silken tofu blended with lemon juice stands in for eggs and adds moisture, while applesauce replaces most of the fat. Whole wheat flour and wheat germ bring nutty, earthy depth to the crumb, and fresh lemon zest punches through with bright citrus in every bite.
A light dusting of cinnamon on top before baking gives each muffin a warm, spiced crown.
Twenty-four muffins from one batch means breakfast for the week, a bake sale contribution, or a freezer stash that’s ready whenever you need it.
Kitchen Tips
- Blend the tofu and lemon juice in the food processor until completely smooth. Any lumps will show up as white pockets in the finished muffin.
- Alternate adding the wet and dry mixtures rather than dumping everything in at once. This keeps the batter from getting tough.
- Fill the muffin cups only two-thirds full. These rise nicely and will overflow if you overfill.
- They’re best served warm, but they store well at room temperature wrapped tightly for 2 to 3 days.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
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 ⅔ 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.
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