1/2 cup veg. shortening
1/2 cup applesauce
1 cup brown sugar
3/4 cup of agave nectar
1ish tbsp vanilla extract (i never exactly measure)
2 very ripe bananas (egg sub.)
1/2 tsp salt
4 tsp baking powder
4 cups flour
heaping 1/2 tbsp ground cinnamon
ground allspice, ginger, and clove (didn't measure, just sort of did it to taste; be careful though as cloves and ginger can be overpowering)
1-1/4 cup soy milk (i used silk very vanilla)
2.5 pink lady apples
orange juice for the apples
sugar in the raw for the top
2 12-count standard size muffin tins
ing. notes: the applesauce is to replace the other 1/2 cup shortening, feel free to use a full cup of shortening or substitute something else. the original recipe called for 2 cups white sugar, but that's waaay to much, so I used brown sugar and agave nectar. you can use soy milk, or almond/rice milk, in the original it was cow milk. i really like using orange juice to keep the apples from turning brown, i think it adds a nice flavor.
Peel, core and chop the apples into 1/2 inch pieces, toss them in a bowl with orange juice, set them aside. Original recipe: Grease muffin tin well, including the top and flour lightly (or use paper liners). I just spray the muffin tins with cooking spray, using a paper towel to distribute it evenly throughout the cups. Beat shortening and sugar, adding applesauce and agave nectar slowly; I threw them all in the bowl and mixed them together, and it looked sort of funny, so "creaming" the brown sugar and the shortening and then adding the applesauce and agave nectar seems like it would work better.
Peel and break up the 2 bananas in a separate bowl, blending them until smooth (I used an immersion blender). Add to the mixture along with vanilla.
Mix dry ingredients together with a sifter, and mix in alternately with milk. Fold in the apple pieces (or just mix, the nice thing about apples is they can withstand mixing).
Fill muffin tin to the top or a little below, top muffins with a bit of sugar in the raw, or omit it. Distribute any leftover mix as needed. Bake in a preheated 425 degree oven for 5 minutes, then turning the heat down to 350 degrees and baking for another 30-35 minutes or until they test done, the tops should be a nice, light, golden brown. Note: It may just be my muffin tins, but sometimes the sides and bottoms get a little dark so if they look like they just need another minute or two, pull them. Furthermore, don't let them cool too long in the pans, as the sides will continue to cook.
Makes 24 standard size (the tin cups are about 2.5 inches across).
Mine got a little dark, some burnt on the sides. I think part of it was that I left them in too long, but I also forgot to read the instructions on the bottle of agave nectar that said to lower the temperature by 25 degrees.
The exterior is a little chewy (which I like) and the interior is a little too moist and almost gummy. Perhaps just 1 cup of soy milk next time.
They are still very very good, my boyfriend said they tasted better than the (much more burned) beegan last batch. ^_^
I have a few ideas as to moddifying this recipe some more:
=-=using whole wheat flour instead of white (should I use regular or pastry whole wheat flour?)
=-=throwing in some dried cranberries
=-=adding ground flaxseed and ground almonds.
Any tips on that?