2 c. flour

1/2 c. sugar

1 t. baking soda

1 t. baking powder

1/4 t. salt

1 t. ground ginger

1/2 c. chopped crystallized ginger

1 medium apple, grated

1 1/4 c. rice milk

3/4 c. applesauce

2 t. egg replacer (equivalent to 1 egg)

2 T. water

1 t. vanilla

Whisk together rice milk, applesauce, egg replacer, water and vanilla in a small bowl.

Combine first eight ingredients (whole wheat flour - apples) in a large bowl. Make a well in the center and pour in the wet ingredients. Stir just until mixed.

Spoon into greased muffin tin (makes ~12 muffins) and bake at 400º F for 15-20 min. Allow to cool in the pan for 10 min. before removing from pan.

The Complete Muffin Book by Gloria Ambrosia, p.169

Yield: 17 muffins (98 calories per muffin)

Can also be made with half and half whole wheat and white flour