1 c. white flour

1 c. white whole wheat flour

2/3 c. sugar

2 t. baking powder

1/2 t. baking soda

1 T. garam masala

1/2 t. salt

1 c. dried currants

1 c. applesauce

1/3 c. olive oil

1/3 c. rice milk

2 T. water

2 t. egg replacer (equivalent to 1 egg)

Preheat oven to 350º F

Combine the dry ingredients (white flour, sugar, baking powder, baking soda, garam masala, salt) in a large bowl. Add the currants and stir until any clumps of currants are broken up and currants are well-distributed.

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

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

For some reason this year the muffins seemed a bit dry, so I added 1/3 c. rice milk to the mixture and then they were just the right texture. Likely I will just leave this change, going forward.

This is an adaptation of my Applesauce Currant Muffins, which are frankly a bit boring

Yield: 13 muffins