These moist, fruity muffins can be made without wheat.
3 tablespoons oil (grapeseed, safflower, canola, etc.)
3 tablespoons molasses
1 egg (or equivalent Ener-G Egg Replacer)
1 cup plain yogurt
1/2 cup apple juice
1 cup whole wheat, brown rice, or barley flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups wheat or oat bran
1/4 teaspoon sea salt
1 apple, grated
1/2 cup sunflower seeds or walnuts, minced
Preheat oven to 375-degrees. Oil muffin tins. Beat together oil, molasses, egg, yogurt, and juice until smooth.
In separate bowl, sift flour, baking soda, and cinnamon together. Stir in salt and bran.
Mix yogurt mixture into flour mixture. Stir in apples and minced seeds or nuts.
Pour batter into prepared muffin tins. Bake for 20 minutes, or until knife inserted in center comes out clean.
Muffins keep well in refrigerator or freezer.
Yield: 1 dozen