When people line up at parties for my applesauce raisin muffins, nothing feels better than saying “They’re vegan,” after they have all been devoured.

Never in my life – and I’m not just being biased because I made these muffins – have I ever tasted such a deliciously sweet, moist hunk of bread. Every bite fills my mouth and body with salivating joy and has never had me questioning whether the consistency or flavor would be better if I were to have used animal-based ingredients.

These muffins are absolutely perfect without the hassle of cracking any eggs – those things are a pain, anyway – or chopping up butter; I say this with 100 percent confidence.

Applesauce Raisin Muffins

1 3/4 cups flour

1 1/4 cups sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

1 cup applesauce

1/2 cup soy milk

1/2 cup vegetable oil

2 tablespoons molasses

1/2 cup raisins

Preheat the oven to 400 degrees and lightly grease a muffin tin with cooking spray or vegetable oil.

Sift together flour, sugar, baking powder, salt and spices in a medium bowl. In a separate bowl, whisk together the applesauce, soy milk, oil and molasses. Pour the wet ingredients into the dry and mix.

After the dry and wet ingredients are thoroughly mixed together, add in the raisins.

Fill the muffin cups until the batter is evenly distributed throughout them and bake for 18 to 20 minutes until a toothpick comes out clean.

To see a video for this recipe tutorial visit:

https://www.statehornet.com/food_and_fun/the-healthy-hornet-makes-applesauce-raisin-muffins/youtube_1ac7bbf0-f12e-11e1-a1df-001a4bcf6878.html

Janice Daniels can be reached at [email protected]