Lemon Poppyseed Muffins


  • 1 3/4 cup all purpose flour
  • 1/2 cup soy flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 package (12 ounces) soft silken tofu
  • 3/4 cup sugar
  • 1/4 cup vegetable oil
  • 1 egg
  • 2 egg whites
  • 1 Tbs lemon juice
  • 3 Tbs vanilla soy milk
  • 3 Tbs poppyseeds
  • 1 Tbs lemon zest


Preheat oven to 375°F. 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, soymilk, 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.

Yield: 12 muffins. Serving size: 1 muffin. Per serving: 213 calories, 7 g fat, 1 g sat fat, 7 g protein, 30 g carbohydrate, 197 mg sodium, 18 mg cholesterol.

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