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I got this recipe from the book, The Cancer Survivor’s Guide: Foods that Help You Fight Back!
For health conscious people, this low-fat muffin recipe is perfect for breakfast because it does not have eggs and butter which further eliminates a great deal of cholesterol. It is quick to prepare and assemble.
Yield: 10 muffins
2 1/2 cups whole-wheat pastry flour
1/4 cup sugar
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 or dried cranberries
1/4 cup chopped walnuts
vegetable oil spray
Preheat oven to 375 F.
Mix well 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. Add in raisins. Spoon into lightly vegetable oil sprayed muffin cups, filling 3/4 full.
Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
The muffins can be stored in an airtight container for 3 days in the refrigerator. If longer storage is required, place the muffins in the freezer for up to 1 month. Thaw before serving.
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