These delightful muffins are great for on-the-go snacking. They aren’t too sweet like the muffins you find in your grocers baked goods section. Feel free to replace the soy milk with water for a lighter muffin.
Preparation time: 25 minutes
Makes: Dozen muffins
1 ½ cups whole wheat pastry flour
1 cup wheat germ
2 teaspoons baking powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg
½ cup sucanat
½ cup safflower oil
1 cup applesauce
½ cup soy milk
2 cups of chopped apples
Heat oven to 425 degrees.
In a large bowl, combine flour, wheat germ, baking powder, cinnamon, and nutmeg. In a medium bowl, combine sucanut, safflower oil, applesauce and soy milk. Mix wet ingredients with the dry ingredients just until evenly moistened. Spoon into muffin tins. For extra cinnamon flavor sprinkle cinnamon on top of muffins.
Bake for 17 minutes.
