These look so beautiful and taste even better! The oil, applesauce, and buttermilk work together to keep the muffins moist but not wet. The oil is especially used to prevent the muffin tops from drying. The applesauce adds a bit of sweetness, and the vinegar in the buttermilk reacts with the baking soda to give the extra lift to the muffins, making them very fluffy......see the huge air pockets inside?
* 1 1/2 cups of ww (whole wheat) pastry flour
* 1/2 tbsp of baking soda
* 1/2 tsp of ground cinnamon
* 1/4 tsp of ground ginger
* 1 tbsp of flaxmeal
* 1/2 cup of oil (vegetable, corn, canola, coconut, or safflower would work.)
* 1/2 cup of unsweetened applesauce
* 1/2 cup of milk of choice + 1/2 tbsp of distilled white vinegar
* 1/2 cup of packed dark brown sugar
* 2 medium carrots, grated (makes about 1 cup)
1. Preheat oven to 350 degrees. Line your muffin tins with cupcake liners.
2. Combine the first 5 ingredients in a large bowl and whisk to incorporate.
3. Add in the rest of the ingredients except for the carrots and whisk until fully combined.
4. Fold in the grated carrots with a spatula.
5. Evenly distribute 1/4 cup of batter for each muffin. Bake for 18 minutes and cool completely.
Makes 11 muffins.
ENJOY!
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