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Spiced Apple-Walnut Muffins
Vicky Graham
To save time, you may use a cup of applesauce instead of the grated fresh apple, if desired. For extra apple flavor, serve with apple butter.

1 large Granny Smith apple, peeled and cored
3/4 cup soy milk or other dairy-free milk
Egg replacer for 1 egg (Vicky used 1/4 cup applesauce and 1/2 teaspoon baking powder)
1/2 cup firmly packed light brown sugar or natural sweetener
3 T. corn oil

2 cups unbleached all-purpose flour
2 1/2 t. baking powder
3/4 t. salt
3/4 t. ground cinnamon
1/4 t. allspice
1/2 cup chopped walnuts

Preheat oven to 400 degrees. Lightly oil a muffin pan and set aside.
Grate the apple into a large bowl. Add the soy milk, egg replacer, brown sugar, and corn oil and blend until smooth. Set aside.
In a medium-size bowl, sift together the flour, baking powder, salt, cinnamon, and allspice. Using a few swift strokes, mix the dry ingredients into the wet ingredients until just blended. Fold in the walnuts, then transfer the batter to the prepared pan, filling the cups about two-thirds full.
Bake on the center oven rack until golden brown and a toothpick inserted in a muffin comes out clean, about 30 minutes. Let cool in the pan for 5-10 minutes. Serve warm. Makes 12.

Recipe from Vegan Planet by Robin Robertson.

served at WV Quilters Spring Meeting, 3/29/14, Morgantown, WV