2 1/2 cups whole-wheat pastry flour
1/4 cup sugar (preferably raw or turbinado)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened applesauce
1/2 cup soy or other nondairy milk
1 tablespoon vegetable oil
1 tablespoon molasses (not blackstrap)
1 tablespoon vinegar (such as apple cider vinegar)
1/2 cup raisins
vegetable oil spray
- Preheat oven to 375 F.
- Stir together flour, sugar, cinnamon, nutmeg, baking soda, and salt in a bowl.
In a larger bowl, combine applesauce, nondairy milk, oil, molasses, and vinegar. Mix thoroughly. Add flour mixture and stir just to mix. Stir in raisins. Spoon into lightly vegetable oil sprayed muffin cups, filling 3/4 full, and bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
Variation: Add 1/4 cup chopped walnuts and/or replace raisins with 1/2 cup dried cranberries. - To keep muffins fresh, wait until they have cooled to room temperature, then store in an airtight container for three days in the refrigerator. If longer storage is needed, place in the freezer for up to 1 month. Defrost at room temperature or use a microwave.
- Makes 10 muffins
Nutrition Information (per muffin)
178 Calories, 2.2 g Fat, 0.3 g Saturated Fat, 11.1% Calories from Fat, 0 mg Cholesterol, 4.8 g Protein, 37.7 g Carbohydrate, 12.5 g Sugar, 4.5 g Fiber, 134 mg Sodium, 41 mg Calcium, 1.7 mg Iron, 0.6 mg Vitamin C, 5 mcg Beta-Carotene, 0.6 mg Vitamin E