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Combine dry ingredients. Add wet ingredients and stir until combined, but still a little lumpy. Pour into 12 sprayed muffin tins. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. For the topping, mix cinnamon and sugar in a small bowl. Melt margarine in another small bowl. Dip the tops of the warm muffins into the margarine, then in the sugar. Place on a rack to cool.
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/3 cup margarine, melted
1/2 cup sugar
1 egg replacer
1/2 cup rice milk
Topping:
1/4 cup sugar
1/4 cup margarine, melted
1 tsp. cinnamon
Combine dry ingredients. Add wet ingredients and stir until combined, but still a little lumpy. Pour into 12 sprayed muffin tins. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. For the topping, mix cinnamon and sugar in a small bowl. Melt margarine in another small bowl. Dip the tops of the warm muffins into the margarine, then in the sugar. Place on a rack to cool.
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/3 cup margarine, melted
1/2 cup sugar
1/2 cup rice milk
Topping:
1/4 cup sugar
1/4 cup margarine, melted
1 tsp. cinnamon
Additional Info
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Source:
Modified from Velvet Lava
Read 434 times
Published in
Breakfast
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Fish-Free]
- [Shellfish-Free]
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1 Comment
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Comment Link
Thursday, 16 August 2012 21:02
posted by
Michelle
Delicious muffins. Especially hot out of the oven.
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