A yummy Shabbat dessert doesn’t have to be to unhealthy, and putting in a bit of extra fiber into a flavorful muffin is hard to even notice. This no-nuts muffin is a little nutty in flavor due to the flaxseed or wheat germ, but the spice notes are really what make this muffin great. I always double this recipe and make a loaf cake as well as muffins. It’s also a great breakfast treat!

Ingredients:

• 2 and 1/2 cups white whole wheat flour
• 1/2 cup wheat germ or flaxseed meal
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground pumpkin pie spice or ½ tsp each of ground nutmeg and cloves
• 1 tsp salt
• 1 cup egg whites or egg substitute
• 2 and 1/3 cups applesauce (or apple-mango, apple-raspberry or apple-strawberry sauce)
• 3/4 cup canola oil
• 2 tsp vanilla extract
• 3/4 cup sugar
• 3/4 cup honey
• cooking spray

Turbinado sugar for the muffin tops (optional)

Preheat oven to 350 degrees. Combine dry ingredients, mix and set aside. Combine wet ingredients except for the applesauce in a mixer and mix well. Add half the dry ingredients, then half the applesauce. Repeat until all ingredients are just incorporated. Mix only until just combined. Pour batter into muffin tins or loaf pans that have been sprayed with cooking spray. Top each with a half teaspoon of Turbinado sugar for a yummy crunch. Bake for 12 to 18 minutes, or until fully firm on top. Yields 36 regular-sized muffins.

By Elizabeth Kratz