These delicious, low-fat muffins take just thirty minutes to assemble and bake. Plus, they don't use eggs or butter, which eliminates a great deal of unhealthful fat and all of the cholesterol.
2 1/2 cups whole wheat pastry flour
1/4 cup sugar
1 tsp ground cinnamon
1/2-1 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp salt
1 cup unsweetened applesauce
1/2 cup fortified soy milk or other non-dairy milk
1 T vegetable oil
1 T light molasses
1 T apple cider vinegar
1/2 cup raisins
Preheat the oven to 375 degrees F. Lightly mist 10 muffin cups with vegetable oil spray.
Combine the flour, sugar, cinnamon, baking soda, nutmeg, and salt in a medium bowl and mix thoroughly.
Combine the applesauce, soy milk, oil, molasses, and vinegar in a large bowl and mix thoroughly. Add the flour mixture and stir until just combined. Stir in the raisins.
Spoon the batter into the prepared muffin cups, filling them about three-quarters full. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Stored in a covered container in the refrigerator, Applesauce Muffins will keep for up to 3 days. If longer storage is needed, freeze the cooled muffins in heavy-duty zipper-lock bags for up to 1 month. Defrost at room temperature or in a microwave.
Variation: Add 1/4 cup of chopped walnuts to the batter and/or replace the raisins with 1/2 cup of dried cranberries.
PER SERVING: 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
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