Heart Smart Muffins

Heart Smart Muffins Mix: 2 cups white, wheat, soy or almond flour (or a combination of your choice) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/8 teaspoon salt 1/3 to 2/3 cup packed Splenda brown sugar Dry mix keeps for 3 months. Store in a tightly sealed jar or a Ziploc bag 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 cooking spray. 2. Empty the Heart Smart Muffin Mix ingredients into a medium bowl. Set aside. 3. Gather the following ingredients: 3/4 cup low-fat (or regular) buttermilk 3/4 cup unsweetened applesauce 1 large egg 1 1/2 tablespoons canola or vegetable oil 1 teaspoon vanilla extract 4. In a second medium bowl, using a handheld electric mixer set at medium speed, beat the buttermilk, applesauce, brown sugar, egg, oil and 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. 5. Divide the batter equally among the prepared muffin cups. Bake until 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: Do Your Own Thing Muffins: Stir in 1/2 cup fresh or frozen (do not thaw) blueberries, raspberries, chocolate chips, raisins, currants or walnuts. Bran Muffins: Stir in 3/4 cup unprocessed bran flakes with the dry ingredients. If batter is too thick, add in 1/4 cup unsweetened applesauce. Cranberry-Pumpkin Muffins: Substitute 1/2 cup solid pack pumpkin for 1/2 cup of the applesauce and 1/2 cup dried cranberries. Dairy-Free Muffins: Replace the buttermilk with soy or rice milk. Add in 1 tablespoon freshly squeezed lemon juice.