The Recipe is a BASIC Muffin Mix in which you are only limited by your imagination of things you can add to it. There are some different variations listed below. My favorite is the Apple-Cinnamon but I've also made the Zucchini-Raisin and it was equally as good.
Basic Fruit & Nut Muffins
Skinny Bitch in the Kitch
Makes 12 Standard Sized Muffins
1/4 Cup Coconut Oil
2 C Whole Wheat Pastry Flour
1/2 C Sucnat or Natural dry Sugar
1 Tablespoon Ener-G Egg Replacer
2 teaspoons Baking Powder
1/4 teaspoon fine Sea Salt
1 1/4 C Soy Milk (I use Almond Milk)
1 C fresh or dried fruit, diced or chunked
1/2 C Chopped Nutz (Optional)
Preheat oven to 375 degrees. Grease a standard-sized muffin tin or use muffin liners. (I actually use a large muffin tin which makes them double the size) In medium bowl, whisk together the soy (almond) milk, oil and vanilla. Add the milk mixture to the flour mixture, stirring until barely combined. Stir in the fruit and nuts, if using. Transfer the batter to the prepared muffin tin, dividing it evenly. (I then sprinkle a little bit of the Sugar In The Raw on top of the muffins)....
Bake for 15 to 20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Here are some different variations:CRANBERRY~ORANGE Muffins: Add the zest of 1/2 orange. Use dried cranberries and omit the nuts.
TROPICAL MACADAMIA NUT Muffins: Add the zest of 1/2 orange, combine banana and shredded coconut for the fruit, and use macadamias for the nuts.
APPLE~CINNAMON Muffins: Use apples for the fruit, add 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves to the dry ingredients.
ZUCCHINI~RAISIN Muffins: Combine shredded zucchini and raisins for the fruit, omit the nuts and add 1 teaspoon ground cinnamon and 1/2 teaspoon ground ginger to the dry ingredients.