Vegan Apple-Walnut Muffins

Some nice person at work has been bringing in bags of apples fresh from her tree so we've been doing lots of baking . . . apple crisps, apple pies, apple breads, and this week's creation: Apple-Walnut Muffins. Spicy, moist and yummy. The perfect fall snack. Make an extra batch too as these freeze well.

Apple Walnut Muffins

2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cardamon
1/8 teaspoon ground ginger
1/2 cup oil
1/4 cup brown sugar
1/4 cup maple syrup
3/4 cup rice milk (or other nondairy milk)
1 1/2 teaspoon vanilla extract
1 tablespoon apple cider vinegar
2 medium cooking apples, grated or minced in a food processor (about 1 1/2 cups)
1/2 cup chopped walnuts

Preheat oven to 350 degrees F. Lightly oil 12 muffin tins.

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cardamon and ginger. In  medium-size bowl, whisk or beat oil, brown sugar, maple syrup, rice milk, vanilla, and vinegar until smooth. Stir in the grated apples and add to the flour mixture along with the nuts. Stir until just mixed. Divide between the 12 muffin tins. Bake 30 - 35 minutes, or until tester inserted in center comes out dry. Cool 10 minutes before removing muffins from tins. Cool on a rack or serve warm.

Makes 1 dozen muffins