Egg-free Muffins

This recipe can be adjusted to suit everyone's tastes and needs. There is no oil, no egg, no dairy to be found in this recipe, so it is suitable for vegans! It is also a small batch, only making about six muffins.

All-purpose flour	1 Cup
Applesauce	1/2 Cup
Baking powder	1/2 tsp.
Baking soda	1/2 tsp.
Brown sugar	1 Tbsp.
Cinnamon	1/4 tsp.
Granulated sugar	2 Tbsp.
Ground cloves	pinch
Ground ginger	pinch
Ground nutmeg	pinch
Lemon Juice	2 tsp.
Soy Yogurt	1/4 Cup
Vanilla extract	1/2-1 tsp.

1. Mix all dry ingredients together. In a separate bowl, mix the liquids together. If baking during the winter months, it might be best to add a little more lemon juice or some soy milk to keep the batter moist.

2. Add the liquid mixture to the dry ingredients. Mix only until combined, DO NOT OVERMIX!

3. Generously scoop mixture into muffin trays, filling each about 3/4 full. For easy clean-up, use paper or tinfoil muffin liners or the new silicone cupcake liners. Bake at 375 for about 15 minutes or until a toothpick inserted in the center comes out clean.