Ginger, Lemon and Walnut Muffins

Put lemon peel, fresh ginger, and sugar in food processor. Process until all large pieces are broken down (cut in small pieces first to assist). Add this mix to the oil and beat until well blended. Add flax water and tofu mayonnaise, mixing well. Add the chopped walnuts and stir. Sift the dry Ingredients together and add all at once to wet batter. Fold gently into the batter. Bake in oiled muffin tins at 400 degrees F, 20-30 minutes, or until center of muffin springs back when pressed gently with a finger. Can be made all in one 9"X9" pan like a cake.