1 3/4 cups whole wheat flour
2 teaspoons arrowroot powder
1 teaspoon baking soda
1 teaspoon cornstarch
splash nondairy milk
1/2 cup nondairy milk (I use soy)
2 tablespoons applesauce
1/2 to 1 teaspoon lemon zest
5 tablespoons vegetable oil (I used sunflower)
1 scant cup sugar (I used raw turbinado)
1 tablespoon lemon juice
1. Preheat oven to 350 degrees F. Prepare a muffin pan by greasing or lining with muffin cups. Sift together flour, arrowroot, and baking soda.
2. In a measuring cup, mix the corn starch and a splash of milk, until smooth. Add the 1/2 cup milk to measuring cup, along with the applesauce. Add enough water to make 1 cup of liquid. Sprinkle in the zest.
3. In another bowl, mix sugar and oil well. Gradually add your wet and dry ingredients to the sugar and oil mixture, mixing gently.
4. Finally, add the lemon juice to the batter. Spoon into prepared cupcake tin. Bake about 20-30 minutes, or until the cakes pass the clean-toothpick test.
I like these as a gentle, nondemanding dessert or breakfast (what’s the difference between cupcakes and muffins, anyway?). They’re nice with jam in the middle and a dollop of vanilla soy ice cream on the side.