This recipe has been adapted for the Thmx from Fatfreevegan.com Makes 12 muffins approx.
LEMON & POPPY SEED MUFFINS
Ingredients:
2 cups of flour of your choice (I prefer 1 cup white spelt & 1 cup of Cyndi's multipurpose flour - just to mix it up)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup of rapadura or organic raw sugar.
1/4 cup poppy seeds
1 packet silken tofu
1/4 cup plain soy milk
1 tblsp fresh-squeezed lemon juice
1 tsp lemon extract
3/4 cup unsweetened apple sauce
METHOD:
Preheat oven to 160 degrees C.
Make applesauce in Thmx (pg 60 in EDC) and set aside to cool.
Mix tofu, soy milk, lemon juice & lemon extract for 10 secs on speed 7.
Add the flour, baking powder, baking soda, salt, sugar, poppy seeds & apple sauce. Mix for 30 secs on Speed 4-5 or until well combined.
Spoon batter into prepared muffin tins.
Bake 25 mins, or until lightly browned on top.
Remove from muffin tin & cool on rack for 15 mins before eating.
