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¾ cup whole wheat flour or whole wheat pastry flour
¾ cup all-purpose flour
2 tsp baking powder
¼ tsp salt
1½ tsp EnrG egg replacer + 2 Tb water (equivalent of 1 egg)
¼ cup canola oil
½ cup sugar
1 tsp vanilla
½ cup soy, rice, or skim milk
2 cups coarsely chopped, unpeeled apples
¼ cup chopped walnuts
Preheat oven to 350 degrees. Stir together flours, baking powder, and salt. In another bowl mix together prepared egg
replacer, oil, sugar, vanilla, and milk. Add dry ingredients and lightly incorporate. Fold in apples and walnuts. Do not
overstir. Fill muffin cups 2/3 full (spray the bottoms to reduce sticking). Bake for 20 minutes. Allow to cool on wire
racks. Makes about 12 muffins.
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