I promised recipes, and I’ve been on a muffin kick lately.  The carrot muffins are more for dessert or snack—they’re healthy enough to have any time.  The cornmeal muffins make a nice companion to chili or beans.  The jalapeños speak to my Texas roots.  Use nonstick pans or muffin cups.  Muffins are done when a toothpick inserted in the center comes out clean.  Allow muffins to cool in the pan a while before attempting to remove them.

Carrot Cake Muffins (makes dozen)

1.5 cups whole wheat flour
1 T. baking powder
1 t. baking soda
1 t. cinnamon, .25 t. each cloves, nutmeg, ginger or to taste
1.5 cups unsweetened apple sauce
.25 cup (or less) honey, maple syrup, molasses, etc.
1 t. vanilla extract
1 egg replacer (T. flax meal + 3 T. water)
2 cups shredded carrots
.5 cup raisins

Combine dry ingredients. Combine wet ingredients. Fold together. Bake 30-35 minutes @ 350.

Corn Meal Muffins (makes dozen)

1.5 cups cornmeal
1 cup whole wheat flour
1 T. baking powder
1 t. soda
1.5 cups unsweetened apple sauce
1 cup soy (or almond, oat, etc.) milk
2 egg replacers (2 T. flax meal + 6 T. water)
.25 cup chopped jalapeños from a jar with 1. t. of the juice (optional)

Combine dry ingredients. Combine wet ingredients. Fold together. Bake 25-30 min. @ 375.