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Categories:
flour whole wheat flour oats baking powder cinnamon baking soda salt rice milk canola oil egg substitute water cane juice vanilla apple cinnamon sugar
Viewed: 71 - Published at: 4 years agoIngredients
- 1 cup flour
- 34 cup whole wheat flour
- 34 cup quick-cooking oats
- 1 34 teaspoons baking powder
- 1 -2 teaspoon cinnamon
- 34 teaspoon baking soda
- 14 teaspoon salt
- 34 cup rice milk
- 34 cup canola oil
- 1 12 teaspoons Ener-G Egg Substitute, mixed with
- 2 tablespoons water
- 23 cup evaporated cane juice (or packed brown sugar)
- 1 teaspoon vanilla
- 1 apple, diced
- cinnamon sugar, for sprinkling the muffin tops (optional)
Method
- Preheat oven to 375 and prepare 12 regular or 6 jumbo muffin cups with liners or non-stick baking spray.
- In large bowl, combine the flours, baking powder, cinnamon, baking soda, and salt.
- In separate bowl, stir together milk, oil, egg replacement, and vanilla.
- Make a well in the dry ingredients; pour wet ingredients over well.
- Add apple and stir until just moistened.
- Fill muffin cups 3/4 way full.
- Sprinkle tops of muffins with cinnamon sugar, if desired.
- Bake for 25 minutes.
- Let cool in pan for 5 minutes before removing.
- Will keep in airtight container for a couple of days, or in the freezer for 2-3 weeks.
