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Title: Apple Pecan Muffins

1 1/2 C all purpose flour
1/2 C whole wheat flour
1 T baking powder
1 t cinnamon
1/2 t salt
2 T ground flaxseed (or 3 t Ener-G egg replacer)
6 T water (or 4 T water if using Ener-G)
1/2 C unsweetened applesauce
1/3 C canola oil
1/2 C granulated sugar
1 t vanilla extract
1 1/2 C apples, peeled and chopped
1 C pecans, chopped

Preheat the oven to 350° F. lightly grease your muffin tins.

In a medium-size bowl, combine the flours, baking powder, cinnamon, and salt.

In a food processor or blender, whip the flaxseed and water together, until it reaches a thick and creamy consistency.

In a separate bowl, combine the applesauce, oil, sugar, vanilla, and flax mixture. Beat with an electric hand mixer or wire whisk until creamy smooth. Add to the flour mixture, stirring well until blended. Do not overmix. Fold in the apples and nuts.

The batter will be thick rather than smooth and wet. Fill the greased muffin tins about 3/4 full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in tins for 5 minutes, then cool on racks.

From Joy of Vegan Baking
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