Dry:
2 cups whole wheat pastry flour
1/4 cup sugar
2 tsp baking
powder
1 tsp baking soda
1/2 tsp nutmeg
1/4 tsp cinnamon
Wet:
3/4 cup applesauce
1/2 cup soy milk
2 Tb pure maple syrup
2 Tb canola or vegetable oil
1 Tb lemon juice
1 cup diced fresh or frozen rhubarb
Preheat oven to 350
degrees and spray a 12-cup standard muffin tin. Combine dry ingredients. In separate bowl combine wet ingredients, then
stir quickly into dry without overmixing. Immediately fill muffin cups, then bake for about 25 minutes. Let set 3 minutes
in pan after removing from oven, then cool on wire rack.
