Spiced Apple-Walnut Muffins

This is a recipe I adapted from the cookbook Vegan Planet.  I double the batch and make them in mini-muffin tins and it makes about 5 dozen.  Great for breakfast, lunches, or snacks.

Spiced Apple-Walnut Muffins

1 large Granny Smith apple, peeled and cored
3/4 cup dairy-free milk
1 Tbsp. flax seeds + 3 Tbsp. water (or egg replacer of your choice)
1/4 cup firmly packed light brown sugar or natural sweetener
3 Tbsp. oil (or unsweetened applesauce)
2 cups unbleached flour (or whole wheat or 1/2 and 1/2)
2 1/2 tsp. baking powder
3/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. allspice
1/2 cup chopped walnuts

Preheat oven to 400 degrees.  Lightly oil a muffin pan and set aside.  Grind 1 Tbsp. flax seeds into a powder using a spice/coffee grinder or blender.  Add water and blend until mixture is viscous.  Set aside.

Grate (or finely chop) apple into a large bowl.  Add the milk, flax egg, brown sugar, and oil and blend until smooth.  Set aside.

In a medium-sized bowl, sift together the flour, baking powder, salt, cinnamon, and allspice.  Using a few swift strokes, mix the dry ingredients into the wet ingredients until just blended.  Fold in the walnuts, then transfer the batter to the pan, filling the cups about two-thirds full.

Bake until golden brown and a toothpick inserted in center comes out clean, about 30 minutes.  (12 minutes for mini-muffins.)  Let cool in pan for 5-10 minutes before removing.

Makes 12 muffins