Applesauce Spice Muffins (Dairy-Free)

I put this recipe together this morning so that my visiting 20-month-old nephews, who are allergic to milk products, could have some. In addition to moisture and flavor, the applesauce adds sweetness, so that very little additional sugar is needed. I used some of the applesauce that I made and canned a few months ago from Clarkdale apples. If you like, you can substitute 2 cups whole wheat pastry flour for the all purpose and regular whole wheat.

1 cup all purpose flour
1 cup whole wheat flour
1 Tbsp sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1 Tbsp baking powder
1 egg, beaten
1/4 cup canola oil
1 1/4 cups applesauce

Preheat the oven to 400 degrees and grease tins for 12 larger or 18 medium-sized muffins.

Combine the flour, sugar, salt, cinnamon, ginger, nutmeg, and baking powder in a large bowl. In a smaller bowl, combine the egg, oil, and applesauce. Stir the wet ingredients into the dry ingredients until thoroughly combined. Spoon the batter into muffin tins, then bake for about 20 minutes, until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.

Makes 12-18 muffins.