• Servings: 8-10
• 1 1/2 Cups all-purpose flour ( I use whole wheat & unbleached)
• 1 1/2 Cups pastry flour (I use whole grain or whole wheat)
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1tsp ground ginger
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp cloves
• 1/8 tsp allspice
• 1 Cup walnuts, chopped
• 1/4 Cup vegetable oil
• 1/4-1/2 Cup applesauce
• 1 Cup soy, rice, or almond milk
• 3/4 Cup pure maple syrup (or 1 Cup sugar if you must)
• 1/3 Cup unsulphured molasses
• 1tsp vinegar
• 2tsp vanilla
• 1 1/2 Tbl fresh ginger, minced
• 1 apple, peeled and chopped

1. Preheat oven to 325 degrees
2. Mix dry ingredients together, add wet ingredients at the last. If batter appears too thick, add more "milk" until it reaches the desired consistency.
3. pour batter into muffin pan, bake at 324 for 30-35 minutes
4. This recipe can be adapted for blueberry, banana-nut, pumpkin, lemon-poppyseed, raspberry-coconut muffins - the possibilities are endless!

I came upon a basic vegan muffin recipe and have been making different kinds of muffins with it ever since - this is definitely a winter favorite of mine!