General cooking tips

Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Buy Local Food : With local food you'll get exceptional taste and freshness, strengthen your local economy, support endangered family farms, safeguard your family's health, and protect the environment.

Big Batch Lemon Muffins

	Category	Bread Recipes
	Views	206
	Ratings	0

Ingredients And Procedures

1 1/2 c Unbleached all-purpose flour

1 1/2 ts Cream of tartar

1 tb Baking powder

1/4 ts Sea salt

1/4 ts Ground nutmeg

1 1/2 c Whole wheat flour

1/2 c Wheat germ

10 1/2 oz Soft silken tofu; drained

1/4 c Lemon juice

2 tb Egg replacer

1/2 c Water

1/2 c Natural applesauce

1 c Brown sugar

1/2 c Light corn syrup

1/2 c Wht. grape juice concentrate

-- (frozen, thawed) 1 ts Vanilla extract

1 ts Grated lemon peel

1/2 ts Cinnamon

Preheat oven to 400 F. 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 2/3 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. Per muffin: 143 cal, 5 g prot, 100 mg sod, 29 g carb, 2 g fat, 0 mg chol, 83 mg calcium

From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

Rate this recipe!

Post this recipe to your site

<h1>Big Batch Lemon Muffins</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 c Unbleached all-purpose flour <P>1 1/2 ts Cream of tartar <P>1 tb Baking powder <P>1/4 ts Sea salt <P>1/4 ts Ground nutmeg <P>1 1/2 c Whole wheat flour <P>1/2 c Wheat germ <P>10 1/2 oz Soft silken tofu; drained <P>1/4 c Lemon juice <P>2 tb Egg replacer <P>1/2 c Water <P>1/2 c Natural applesauce <P>1 c Brown sugar <P>1/2 c Light corn syrup <P>1/2 c Wht. grape juice concentrate <P>-- (frozen, thawed) 1 ts Vanilla extract <P>1 ts Grated lemon peel <P>1/2 ts Cinnamon <P>Preheat oven to 400 F. 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 2/3 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. Per muffin: 143 cal, 5 g prot, 100 mg sod, 29 g carb, 2 g fat, 0 mg chol, 83 mg calcium <P>From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>