Total Time
45mins
Prep 20 mins
Cook 25 mins

The crunchy topping makes these muffins extra good.

Ingredients Nutrition

Directions

  1. Sift together flour, sugar, baking powder, salt and 1/2 tsp.
  2. cinnamon into mixing bowl.
  3. Cut in shortening with pastry blender until fine crumbs form.
  4. Combine egg replacer and soymilk.
  5. Add to dry ingredients all at once, stirring just enough to moisten.
  6. Stir in apples.
  7. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.
  8. Mix brown sugar, pecans, and 1/2 tsp cinnamon in a bowl.
  9. Sprinkle over muffins.
  10. Bake in 375 degree oven 25 minutes or until golden brown.
Most Helpful

5 5

Delicious! I made mini muffins, baked for 11 minutes and 1 hr later, only half the muffins remain! Very easy to make and I love that it is dairy free (all the other recipes I found called for butter). Having a small batch is also good, as I like my muffins fresh. The only changes I made were to use a real egg instead of a substitute and I put all the cinnamon in the batter (I didn't read the instructions until too late). I thought it was the perfect amount of cinnamon and wouldn't have wanted less. Thanks for the great recipe! I think I'm going to go have another one!

5 5

My family loved these. I took the advice of wondertastebuds and used a banana in place of the egg substitute. I also added some milk chocolate chips as the kids love them. The kids raved about these. Thanks for the recipe.