Lemon Muffins, Big Batch

Name: Lemon Muffins, Big Batch
Yield: 24.0
Ingredients: 1.5 cup All Purpose Flour; 1.5 teaspoon Cream Of Tartar; 1.0 tablespoon Baking Powder; 0.25 teaspoon Sea Salt; 0.25 teaspoon Ground Nutmeg; 1.5 cup Whole Wheat Flour; 0.5 cup Wheat Germ; 10.5 ounce Tofu; 0.25 cup Lemon Juice; 2.0 tablespoon Egg Replacer; 0.5 cup Water; 0.5 cup Unsweetened Applesauce; 1.0 cup Brown Sugar; 0.5 cup Light Corn Syrup; 0.5 cup White Grape Juice Concentrate; 1.0 teaspoon Vanilla Extract; 1.0 teaspoon Lemon Peel; 0.5 teaspoon Cinnamon

Lemon Muffins, Big Batch — a community recipe on Potlikkr.

🍽 Serves 24.0

🍰

Ingredients

1.5 cup All Purpose Flour
1.5 tsp Cream Of Tartar
1.0 tbsp Baking Powder
0.25 tsp Sea Salt

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Method (preview)

1
Preheat oven to 400 F. Oil and lightly flour muffin pans.
2
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.

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