Apple Crunch Muffins
photo by Donnalou86
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 1⁄2 cups unbleached flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 egg substitute
- 1 cup shredded apple
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt
- 1⁄4 cup shortening
- 1⁄2 cup soymilk
- 1⁄4 cup brown sugar
- 1⁄4 cup pecans, chopped
directions
- Sift together flour, sugar, baking powder, salt and 1/2 tsp.
- cinnamon into mixing bowl.
- Cut in shortening with pastry blender until fine crumbs form.
- Combine egg replacer and soymilk.
- Add to dry ingredients all at once, stirring just enough to moisten.
- Stir in apples.
- Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.
- Mix brown sugar, pecans, and 1/2 tsp cinnamon in a bowl.
- Sprinkle over muffins.
- Bake in 375 degree oven 25 minutes or until golden brown.
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Reviews
-
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!
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RECIPE SUBMITTED BY
Carol Bullock
Bellevue, WA
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!