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Dry:
2 cups whole wheat pastry flour
¼ cup sugar
2 tsp baking powder
1 tsp baking soda
¼ tsp nutmeg
¼ tsp cinnamon
Wet:
1 cup applesauce
½ cup soymilk (or other non-dairy milk)
2 Tb maple syrup
2 Tb vegetable oil
1 Tb lemon juice
¾ cup fresh or frozen blueberries
Preheat oven to 350 degrees. Mist a 12-cup standard muffin tin with nonstick spray. Combine the dry ingredients in a bowl and mix well. In a separate bowl, combine the wet ingredients (except blueberries) and mix well. Pour into the dry ingredients and mix well with a wooden spoon. Fold in blueberries. Immediately spoon batter into muffin cups. Bake for 20-25 minutes or until toothpick comes out clean.
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