Lemon Poppyseed Muffins (Vegan)

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Lemon Poppyseed Muffins (Vegan)

 

Recipe By :A Taste of Julie Jordan, 100 Top Vegetarian Classics

Serving Size : 18 Preparation Time :0:00

Categories : Muffins

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups whole wheat pastry flour

3 tablespoons baking powder

2 teaspoon cinnamon

1/2 cup poppy seeds

1/2 pound tofu

3/4 cup corn oil -- or canola oil

3/4 cup maple syrup

3/4 cup apple juice -- or water

1/4 cup lemon juice

2 teaspoons vanilla

1 lemon -- grated zest of

 

In a large mixing bowl, mix together the dry ingredients: flour, baking powder,

cinnamon, and poppy seeds.

 

Blend the tofu with other wet ingredients and lemon zest in a food processor or

blender. If you are using a bowl, mash the tofu with a wooden spoon. Then,

using a whisk, blend the tofu with the other wet ingredients as well as you can.

 

Mix the blended wet ingredients into dry ingredients mixture.

 

Spoon the batter into oiled muffin cups, filling them 2/3 full.

 

Bake in a preheated 350F oven for 25 minutes until the muffins are browning on

top and firm. Makes 18 muffins.

 

 

Source:

" A Taste of Julie Jordan, 100 Top Vegetarian Classics, by Julie Jordan, Head

Chef at Omega Institute, Rhinebeck, NY, and original owner of Cabbagetown Cafe,

Ithaca, NY "

S(Formatted by):

" Brenda Adams <badams007 "

Copyright:

" Larson Publications, NY, 1999; ISBN: 0-943014-88-4 "

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NOTES : Crunchy, nicely textured vegan muffins.