Whole Wheat Molasses Muffins
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
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).
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!
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.