Everything I Love Muffins |
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Prep Time: 15 Minutes Cook Time: 28 Minutes |
Ready In: 43 Minutes Servings: 12 |
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Oatmeal raisin muffins… wait for it… rolled in butter, cinnamon, and sugar! Yes pleeeease! Ingredients:
3/4 cup unsweetened almond milk |
1/2 teaspoon apple cider vinegar |
1 cup unsweetened applesauce |
1/8 cup safflower oil |
1/2 cup sugar |
1 tablespoon molasses |
1 1/2 cups unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
2 teaspoons cinnamon |
1/2 teaspoon salt |
3/4 cup whole grain instant oats |
1/2 cup raisins |
1 cup vegan butter, melted (we use earth balance) |
1 cup sugar |
1 tablespoon cinnamon |
Directions:
1. Preheat your oven to 350 degrees and grease a 12 cup muffin tin.
2. In a large mixing bowl, combine the almond milk and apple cider vinegar. Let it sit for a minute to curdle.
3. Add the applesauce, oil, sugar, and molasses. Stir well.
4. Sift in the flour, baking powder, baking soda, cinnamon, and salt. Mix in oats and stir until just combined. Fold in raisins.
5. Spoon the batter into the cups, filling them evenly.
6. Bake for 28 minutes, or until a toothpick comes out clean. Transfer the muffins to wire rack to cool for about ten or fifteen minutes. (You don’t want them to be too hot or the toppings won’t stick.).
7. Grab two pie pans or a couple bowls. In one, melt your butter and in the other, mix the sugar and cinnamon.
8. Once the muffins are cooled enough to touch, roll them in the butter (which also shouldn’t be too hot, ouch!) and then again in the cinnamon-sugar mixture. Do this with all muffins.
9. Set the finished muffins on a pretty serving plate and enjoy!
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