Melt in your mouth lemon poppy seed muffins with soft silken tofu lending superior moistness.
Preheat oven to 375 degrees. In a large mixing bowl, mix together flours, baking soda and powder, and salt.
In a smaller bowl, whisk together tofu and sugar until crumbled. Add oil, egg, egg whites, lemon juice, soy milk, poppyseeds and lemon zest and mix with a fork or spoon until well blended. Add this liquid mixture to dry ingredients and mix only until all ingredients are moistened and combined.
Spray muffin cups with vegetable cooking spray and place batter in cups; fill each about 2/3 full. Bake 15 to 25 minutes or until done.
Recipe makes 12 muffins.
Serving size: 1 muffin
Calories: 213; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 18mg; Sodium: 197mg; Carbohydrates: 30g; Protein: 7g
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