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Whole Wheat Molasses Muffins

What you need: 

2 cups whole wheat flour
3 tablespoons soy flour
2 teaspoons non-aluminum baking powder
3/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup natural unsweetened applesauce
2 tablespoons canola oil
1/2 cup brown rice syrup
3 tablespoons black strap molasses
1 cup soy milk

What you do: 

Preheat oven to 375 degrees.
Combine the dry ingredients (flours, baking powder, salt and cinnamon) in a large mixing bowl and set aside. Mix thoroughly applesauce, oil, syrup, molasses in a separate bowl. Add soy milk to wet ingredients and mix until completely blended.
Slowly add wet ingredients to dry stirring until a thick batter forms. All ingredients should be completely blended.
Spray muffin pan with a light coating of oil or baking spray. Fill muffin cups almost to the top with batter. Bake for 20-25 minutes. (Mine took a full 25 minutes).

Preparation Time: 
20 min
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

I made these muffins for breakfast this morning and boy were they tasty!  I pretty much followed the recipe, substituting rice flour for the soy flour - for no other reason besides it was the only flour I had other than whole wheat and white. They were moist and comforting and so delicious!

My batter made far more than the 6 servings suggested above. So I scooped it out and filled an entire mini-muffin pan. They were finished in only 20 minutes but that may be due to the higher altitude in which I live, and the smaller muffin size. I see lots of possibilities for these - raisins, fresh berries, chopped apples would all be delicious additions. A great basic breakfast muffin recipe!

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These muffins are really good, dense and filling, and not overly sweet, so they make a great breakfast.  I make them pretty often because I nearly always have these ingredients around.

One warning, though:  For some reason, I've had a bigger problem with these muffins spoiling and getting moldy than I have with almost any other muffins I've made.  Make sure you store them somewhere DRY, and don't seal the ziploc completley if you put them inside a ziploc bag.  When they do spoil, it's like they get moldy INSIDE in their centers.. so they'll look fine and you'll eat a few bites and then realize the middle tastes really awful like mold.  (Sorry to be gross, but it's pretty bad...and this usually happens within 2-3 days).

Finally I started freezing mine right after making them, and thawing them in the toaster oven.  It IS an excellent recipe.

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