Apple Muffins

[vegelady]

Apple Muffins
Makes 1 dozen)

These chewy muffins make a delightful change-of-pace treat for breakfast
or as part of a brown bag lunch.

1 3/4 cup whole wheat pastry flour (or replace 1/2 cup of the flour with
oat flour or kamut flour)
1/4 cup wheat germ
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice or cloves
1 1/2 teaspoon Ener-G egg replacer dissolved in 2 tablespoons water
1/3 cup vegan granulated sweetener
1 cup applesauce
1/4 cup regular or vanilla-flavored soymilk
1 heaping cup peeled, finely diced apple
2/3 cup dark or golden raisins

DIRECTIONS:

Preheat the oven to 350 degrees.

Combine the flour(s), wheat germ, baking powder, cinnamon, and allspice
or cloves in a large mixing bowl and stir together.

In another mixing bow, combine the egg replacer, sweetener, applesauce,
and soymilk and stir together until smooth. Add the wet ingredients
gradually to the dry and stir together vigorously to form a smooth,
stiff batter. Stir in the diced apple and raisins.

Divide the batter evenly among 12 paper-lined muffin tins. Bake for 30
minutes, or until the muffins are golden and toothpick inserted into the
center of one tests clean. When the muffins are cool enough to handle,
transfer them to a rack.