Makes 12.
Dry mix keeps for 3 months. Store in a cool, dark cupboard
1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray twelve 2 3/4-by-1 1/2 inch nonstick muffin cups
with oil.2. Empty the Heart Smart Muffin Mix ingredients into a medium bowl. Set
aside.
3. In another medium bowl, using a handheld electric mixer set at medium
speed, beat the 3/4 cup Soy or Rice Milk, 1 tablespoon lemon juice, 3/4
cup unsweetened applesauce, 2/3 cup packed dark brown sugar (from the
Ziplock bag), 1 large egg, 1 1/2 tablespoons canola or vegetable oil
and
1 teaspoon vanilla extract until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Batter will be thick. Do not over mix.
the tops spring back when pressed gently in the center, about 20 minutes. Do not over bake. Cool in the pan on a wire rack for 10 minutes
before removing from the cups. Serve warm or cool completely on the rack. Variations: