Basic Muffins II

Preheat oven to 350°F and line a muffin tin with paper cups or lightly grease the cups.

Combine whole wheat flour, cornmeal, and baking powder in a large mixing bowl, stirring together to distribute the leavening agent evenly.

In a separate bowl, whisk together honey, water (or nut milk), applesauce, and vanilla until well combined and smooth.

Pour the wet ingredients into the dry ingredients and fold together gently with a spatula until just combined—do not overmix, as this will result in dense muffins.

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Bake in the preheated oven for 20–25 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Remove from the oven and allow the muffins to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.