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Apple Muffins

Apple MuffinsThis is adapted from The Joy of Vegan Baking by Colleen Patrick-Goudreau. They are very, very light and tender.

My muffin pan makes 11 muffins, and these were heaped up before they went in the oven, so they were nice and tall when they came out, too.  I find when I follow the directions to only fill a muffin cup 2/3 full or whatever that the muffins look disappointingly puny.

Preheat your oven to 350 and lightly grease your muffin tin.  Mix in a medium bowl:

  • 1-1/2 c white flour
  • 1/2 c whole wheat flour
  • 1 T baking powder
  • 1 t cinnamon
  • 1/2 t salt
  • 2 T ground flaxseed *

Mix in a small bowl:

  • 6 T water
  • 1/2 c unsweetened applesauce
  • 1/3 c canola oil
  • 1/2 c sugar (I plan to try 1/3 c next time)
  • 1 t vanilla

Add the wet to the dry.  Combine just until dry ingredients are wet.  Fold in:

  • 2 c peeled, chopped apple

The “batter” will be quite thick, almost a dough.  Pour into muffin tins and bake 20 min or until a toothpick comes out clean.  Let cool 5 min in pan, then finish cooling on a cake rack.

* She calls for mixing the flaxseed and water in a blender or food processor.  I never normally do this, but did this time because I was going to dirty up the food processor anyway to make the applesauce.

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