One of my offices on Cape Cod was next door to a popular, old fashioned restaurant on Rt. 6A in Sandwich. Famous for their homemade muffins and coffeecakes, this restaurant was a drawing card for locals. I'd often run over for coffee and one of their famous 'Morning Glory Muffins'. (This was BV - before vegan.) I've tried many times to duplicate their delicacy. This version is just as tasty, but ever more heart healthy.

1 3/4 cps whole wheat pastry flour
1/4 cp unbleached white flour
2 tsps baking soda
2 tsps cinnamon
1 pinch of nutmeg or cardamon
1/2 tsp salt
Ener-G egg replacer for 3 eggs (4 1/2 tsps egg replacer mixed with 6T warm water)
1/2 cp soy milk ( plain or vanilla)
1/3 cp unsweetened applesauce (great oil replacement)
2/3 cp brown sugar
2 T non dairy margarine, melted
1 T lemon or orange juice
1 T orange rind, zested
The tasty additions that define the Morning Glory:

1/4 cp raisins
8 oz. crushed pineapple, well drained
1 cp grated carrots (2 medium size carrots)
1/4 cp walnuts or pecans, chopped
2 T ground flaxmeal
1/4 cp sunflower seeds (optional)
Preheat oven to 375. Prepare 12 cp muffin tin. Grease with non dairy margarine or cooking spray.

Sift the dry ingredients (flour through salt) in a large bowl. Set aside.

In small bowl beat, with either a whisk or hand mixer, the egg replacer with water till frothy. Add the rest of the liquid ingredients to the egg replacer and mix all well. Add the liquid ingredients to the dry ingredients and stir with wooden spoon JUST until all ingredients are well blended. Do not overmix.

In another small bowl mix all the nut/fruit ingredients together. Add them to the batter and quickly mix till blended. (Just a few stirs with a wooden spoon will do.)

Fill the muffin tins and bake about 20-25 minutes. Test for doneness with a toothpick inserted in the middle of a muffin. When done tip each muffin on its side in muffin tin, and let cool. Or serve warm with non-dairy butter and jam.