Muffins. All Variations Including Cake

Preheat the oven to 375ºF. Spray about 18 muffin molds with vegetable spray.

First, combine the milk, eggs, oil, sucanat and apples, and mix thoroughly but gently in a bowl, making sure not to extract more moisture from the apples. In another bowl, combine the oats, flour, baking powder, baking soda, salt, raisins, nuts, cinnamon and meal replacement. Then, add the dry mixture to the milk mixture, combining gently but thoroughly with a spoon, taking care not to over mix, which toughens the batter. Next, pour the batter into the prepared muffin pans. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Muffins and Cake Variations:

All substitutions in equal amounts:

• For the all purpose flour, substitute whole wheat pastry or spelt flour.
• For gluten-free, GF substitute any GF flour plus 1 teaspoon xanthan gum. Make sure the mix includes a third tapioca flour
• For the oil, substitute coconut or flax oil, or olive oil marked “light”
• For raisins, substitute dried cranberries (only if you use cranberries, add 1/4 cup sugar or sucanat to offset their sourness) or other chopped dry fruit (prunes, apricots, dates, figs, etc.
• For grated apple, substitute 2 cups packed grated carrots or zucchini, or 2 cups unflavored plain canned pumpkin, or 3 ripe bananas diced small, or 2 cups fresh or frozen blueberries marked IQF or IFF
• For walnuts, substitute almonds or pumpkin, flax, sesame, chia, hemp, poppy or sunflower seeds.
• Throw in 1 cup semisweet chocolate chips.
• For cinnamon, substitute ground ginger, cardamom or allspice, lemon zest or orange zest
• For rolled oats, substitute barley, quinoa, spelt, soy or other flakes.
• Vegan: If you are egg- restricted, use ½ cup flax mixture (1/2 cup warm water mixed with 2 tablespoons flax meal)
• Throw in a cup of unsweetened grated coconut.

• To make a loaf or a round cake:
  

  Only if using eggs and regular flour (all purpose, whole pastry or spelt), in other words not for egg-free or/and gluten-free batters. Pour the batter into a greased round pan or tube pan, or into a greased 11x14 inch baking pan, and bake in a preheated 350ºF oven, about one hour, or a little longer, until a knife inserted in the center of the loaf comes out clean.