Wheat Germ Muffins

As my first post on my brand new recipe blog, I've decided to post a recipe for muffins.

I think these muffins are delicious. They're not overtly sweet, but just sweet enough to satisfy.
They're moist, but not gummy like some vegan muffins are.
My mother, middle sister, and I loved them, but my oldest sister thought they
were a little bland.
( I think that's because her taste buds aren't adapted to subtle flavorings, but don't
tell her I said that.)

Either way, try them and see.



Wheat Germ Muffins

Dry ingredients:
1 cup whole wheat pastry flour
1 cup raw wheat germ
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp unrefined sea salt

Wet ingredients:
Replacement for 1 egg (I used Ener-G egg replacer, if you use something else, I can't guarantee how they'll turn out)
1 cup plain soy yogurt
1/3 cup light agave nectar
4 oz applesauce

1/2 cup raisins

Preheat the oven to 350 degrees .
Lightly oil 12 muffin cups and set aside.

In a large bowl, stir together the dry ingredients, sifting the baking soda and powders if necessary.

In a medium size bowl, whisk together the wet ingredients until well mixed.
Pour the wet ingredients into the dry ingredients, and stir until well combined.

Gently fold in the raisins, then divide the batter evenly between the muffin cups.

Bake in the preheated oven for 20 minutes, or until a knife inserted in the center comes out clean.