I always have muffins in my freezer for a quick breakfast or snack.  I enjoy trying new muffin recipes and tweaking them to increase the nutrition.  The original recipe I got from a magazine a long time ago;  I made some changes to make it my own.

Ingredients:

• ½ c. vegetable oil
• ½ c. unsweetened applesauce
• 1 c. sugar
• 1 c. molasses
• 4 eggs or 1 cup egg-substitute
• 2 tsp. baking soda
• 1 c. low-fat buttermilk
• 4 c. white-whole wheat flour
• 1 T. plus 1 t. ground ginger
• 1 t. allspice
• ½ t. nutmeg

Directions:

1. Beat oil, applesauce, and sugar until light and fluffy.
2. Stir in molasses and eggs, beating well.
3. Dissolve baking soda in buttermilk.
4. Combine flour and spices.
5. Add flour mixture and buttermilk mixture alternately to the sugar/oil mixture, beating well after each addition.
6. Spoon into greased muffin tins or paper liners. Fill about 2/3 full.
7. Bake at 350°F for 20-25 minutes, or until toothpick comes out clean.

Yield: 36 muffins

Nutrition Facts per serving (1 muffin):

Calories: 137, Total fat: 4g, Saturated fat: 0.7g, Cholesterol 24mg, Sodium 88mg, Total carbohydrate: 24g, Dietary fiber: 1g, Sugars 11g, Protein 3g