Warm, spicy and fragrant, these muffins are the perfect accompaniment to a classic soup, a veggies and mushroom gravy meal, or bake in large muffin tins and add to a winter lunchbox instead of the usual sandwich. This recipe makes 6 regular-sized muffins.

You’ll need:
1 cup flour
1 cup rye flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
3/4 teaspoon cinnamon
1/2 teaspoon fresh ginger, grated
1/4 teaspoon allspice
1/2 cup raisins
egg replacer to equal 2 eggs (we recommend applesauce, flax seeds, potato or oil. See article Egg Substitutes that Save the Day for suggestions)
1/2 cup applesauce
1/4 sweetener
2/3 cup sour soy milk (soy milk + 1 teaspoon vinegar)
4 tablespoons oil

The directions:
Preheat oven to 400 F. In a large bowl, stir together the flours, baking powder, baking soda, salt, pepper, nutmeg, cinnamon, ginger and allspice. Add the raisins, egg replacer, applesauce, sweetener, sour milk and oil. Mix together gently until just mixed. Spoon batter into lightly oiled or lined muffin tins, filling them until about 2/3 full. Bake 15-20 minutes.

source:How It All Vegan!: Irresistible Recipes for an Animal-Free Diet