Prep 10 mins
Cook 25 mins
A yummy muffin, especially straight from the oven. Substitute the rice milk for whatever suits your diet (soy, oat, almond, dairy, etc). I believe I adapted this muffin from a recipe in a Canadian Living magazine last fall.
- 1 cup flour
- 3⁄4 cup whole wheat flour
- 3⁄4 cup quick-cooking oats
- 1 3⁄4 teaspoons baking powder
- 1 -2 teaspoon cinnamon
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup rice milk
- 3⁄4 cup canola oil
- 1 1⁄2 teaspoons Ener-G Egg Substitute, mixed with
- 2 tablespoons water
- 2⁄3 cup evaporated cane juice (or packed brown sugar)
- 1 teaspoon vanilla
- 1 apple, diced
- cinnamon sugar, for sprinkling the muffin tops (optional)
- 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.