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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These vegan muffins are my 6-year-old dd's favorite! I adapted the recipe from Betty Crocker's New Cookbook. Ingredients:
2 tablespoons soy margarine, firm stick |
1/4 cup all-purpose flour |
2 tablespoons packed brown sugar |
1/4 teaspoon ground cinnamon |
1 cup rice milk |
1/4 cup safflower oil |
1/2 teaspoon vanilla |
1/4 cup unsweetened applesauce |
1 cup shredded apple |
2 cups whole wheat flour |
1/3 cup granulated sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
Directions:
1. Heat oven to 400. Line muffin pan with 12 baking cups.
2. Prepare Streusel Topping by cutting margarine into flour, brown sugar and cinnamon in a medium bowl using a pastry blender or crisscrossing two knives until crumbly. Set aside.
3. Beat rice milk, oil, vanilla and applesauce in large bowl. Stir in shredded apple.
4. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy).
5. Divide batter evenly among muffin cups. Sprinkle each with about 2 tsps of Streusel Topping.
6. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack.
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