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Dry: 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.
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Dry mix keeps for 3 months.
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Store in a tightly sealed jar or a Ziploc bag in a cool, dark cupboard.
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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.
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Empty the Heart Smart Muffin Mix ingredients into a medium bowl.
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Set aside.
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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.
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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.
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Make a well in the center of the dry ingredients and pour in the buttermilk mixture.
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Using a spoon, mix just until moistened.
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Batter will be thick.
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Do not over mix.
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Divide the batter equally among the prepared muffin cups.
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Bake until the tops spring back when pressed gently in the center, about 20 minutes.
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Do not over bake.
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Cool in the pan on a wire rack for 10 minutes before removing from the cups.
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Serve warm or cool completely on the rack.
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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.
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Bran Muffins: Stir in 3/4 cup unprocessed bran flakes with the dry ingredients.
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If batter is too thick, add in 1/4 cup unsweetened applesauce.
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Cranberry-Pumpkin Muffins: Substitute 1/2 cup solid pack pumpkin for 1/2 cup of the applesauce and 1/2 cup dried cranberries.
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Dairy-Free Muffins: Replace the buttermilk with soy or rice milk.
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Add in 1 tablespoon freshly squeezed lemon juice.
