Monday, May 16, 2011
These are so delicious! My mama always used to make these and I found the recipe and decided to try to "veganize" them!
So, here's the vegan recipe:
1/3 cup earth balance shortening (or buttery sticks if that's all you have)
1/2 cup organic unrefined sugar
ener-g egg replacer for 1 egg
1 1/2 cups organic all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup non-dairy milk (I used earth balance original soy milk - SO delicious!)
1/2 cup melted earth balance
1/2 cup organic unrefined sugar (combined with spices of your choice: cinnamon, nutmeg, ginger, cardamom...etc!)
Preheat the oven to 350 degrees. Grease the muffin tins (if you're not sure what the easiest thing to use for this is and, like me, you avoid canola oil, spectrum makes an organic coconut oil spray and it's fantastic!).
Put the e.b. shortening, org. sugar, and egg replacer in a mixing bowl. Beat well. Mix together the flour, baking powder, salt, and nutmeg and add to the first mixture. Pour in the non-dairy milk and beat until blended and smooth.
Fill the muffin tins about 2/3 full. Bake about 20 minutes or until lightly golden!
For the topping, have the melted earth balance ready in a bowl that is just large enough to hold one muffin. Have a shallow bowl ready nearby with the combined sugar and spices. As soon as the muffins are done, remove them from the tin and dip them one by one into the melted butter and then roll them in the sugar-spice mixture!