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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A yummy muffin, especially straight from the oven. Substitute the rice milk for whatever suits your diet (soy, oat, almond, dairy, etc). I believe I adapted this muffin from a recipe in a Canadian Living magazine last fall. Ingredients:
1 cup flour |
3/4 cup whole wheat flour |
3/4 cup quick-cooking oats |
1 3/4 teaspoons baking powder |
1 -2 teaspoon cinnamon |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup rice milk |
3/4 cup canola oil |
1 1/2 teaspoons ener-g egg substitute, mixed with |
2 tablespoons water |
2/3 cup evaporated cane juice (or packed brown sugar) |
1 teaspoon vanilla |
1 apple, diced |
cinnamon sugar, for sprinkling the muffin tops (optional) |
Directions:
1. Preheat oven to 375 and prepare 12 regular or 6 jumbo muffin cups with liners or non-stick baking spray.
2. In large bowl, combine the flours, baking powder, cinnamon, baking soda, and salt.
3. In separate bowl, stir together milk, oil, egg replacement, and vanilla.
4. Make a well in the dry ingredients; pour wet ingredients over well.
5. Add apple and stir until just moistened.
6. Fill muffin cups 3/4 way full.
7. Sprinkle tops of muffins with cinnamon sugar, if desired.
8. Bake for 25 minutes. Let cool in pan for 5 minutes before removing.
9. Will keep in airtight container for a couple of days, or in the freezer for 2-3 weeks.
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