Rye Applesauce Muffins
|Rye flour||2⁄3 Cup (10.67 tbs)|
|Unbleached all purpose flour||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Rye flakes||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Ground ginger||1 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Chunky applesauce||1 Cup (16 tbs)|
|Skim milk||14 Tablespoon (3/4 Cup Plus 2 Tablespoon)|
|Honey||1⁄4 Cup (4 tbs)|
|Vegetable oil||3 Tablespoon|
|Egg||1 Large, lightly beaten|
|Grated lemon zest||1 Teaspoon|
1. Preheat the oven to 400°
2. Spray 12 muffin tin cups with nonstick cooking spray or line them with paper liners.
3. Sift together the dry ingredients onto a sheet of waxed paper, then resift into a large bowl.
4. In a medium-size bowl combine the applesauce, milk, honey, oil, egg and lemon zest. Pour the applesauce mixture over the dry ingredients and stir just until combined. Do not overmix.
5. Divide the batter equally among the muffin cups and bake about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.