2 c. white flour

2/3 c. sugar

2 t. baking powder

1/2 t. baking soda

1 1/2 t. cinnamon

1 t. allspice

1/2 t. salt

1 c. dried currants

1 c. applesauce

1/3 c. olive oil

2 T. water

1 1/2 t. egg replacer (equivalent to 1 egg)

Pour boiling water over the dried currants and let soak for ~10 minutes. Drain and set aside.

Preheat oven to 350º F

Combine the dry ingredients (white flour, sugar, baking powder, baking soda, cinnamon, allspice, salt) in a large bowl.

In a small bowl or measuring cup, combine the wet ingredients (applesauce, olive oil, water and egg replacer). Pour wet ingredients into dry ingredients and stir just until mixed. Stir in the currants.

Pour muffin batter into muffin cups lined with muffin papers and bake for 25-30 min.

Muffins by Beth Hensperger, p. 29

Can be made with half white/half whole wheat flour. Also can be made with half currants and half chopped dates

Yield: 15 muffins (197 calories each; 5 WW points per muffin)