Mid November is that cozy time of year that seems to usher in the holiday season. Shorter days and cooler temperatures always make nights at home and lazy Sunday mornings that much more appealing. But since Thanksgiving and Christmas and the holiday feasts that go along with them are quickly approaching, I thought a healthy spice muffin would be a nice snack that would capture the tastes of the season without all of the fat and calories. Because, since we all tend to indulge in Thanksgiving turkey and pies followed by Christmas cookie after Christmas cookie, why not try to lighten things up in the weeks prior to the holiday feasts. These spice muffins are very moist with a subtle sweetness. I used apple sauce as an egg substitute, and canola oil in place of butter which not only makes these muffins vegan, but also makes for a soft texture. They are great for a mid morning snack, especially when paired with raspberry jam. And since this recipe yields only 6, it can easily be thrown together, only to be devoured a half hour later. Enjoy!

Ingredients:

• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/4 teaspoon all spice
• 1/2 cup apple sauce
• 1 teaspoon vanilla
• 1/2 teaspoon maple extract
• 1/2 cup brown sugar
• 1/2 cup canola oil

1. In a large bowl sift together dry ingredients (flour through all spice)
2. In a small bowl mix apple sauce, vanilla, maple extract & sugar
3. Stir apple sauce mixture into dry ingredients until well incorporated
4. Stir in canola oil
5. Divide batter into 6 muffin cups and bake at 350 for 15-18 minutes