Veganized Strawberry-Lemon-Cinnamon Twist Muffins
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
6 Muffins
- Serves:
- 6
ingredients
- 177.44 ml soymilk
- 44.37 ml applesauce
- 14.79 ml egg substitute, powder (Bob's Red Mill kind is best)
- 44.37 ml water
- 473.18 ml all-purpose flour
- 118.29 ml sugar
- 9.85 ml baking powder
- 2.46 ml salt
- 59.14 ml lemon juice
- 236.59 ml fresh strawberries (cut so small a toddler could eat them)
- ground cinnamon
directions
- Heat oven to 400 degrees.
- Spray muffin sheet with cooking spray.
- In a large bowl beat soy milk, lemon juice, applesauce, water and egg replacer until well mixed, set aside.
- In another large bowl, mix flour, sugar, baking powder, and salt until well-mixed.
- Mix the two bowls together until moist.
- Add Strawberries and mix well.
- Divide batter even in muffin sheet.
- Add Ground CInnamon to tops of the muffins.
- Bake 20-25 minutes or until golden brown.
- Let cool down and enjoy or cover with tin foil and serve later.
- Enjoy!
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Reviews
-
These are fantastic muffins. My other half loves these, we finished off the whole batch in one breakfast! Just be sure to keep an eye on the strawberries; only use the firmest of yours to ensure as little extra moisture as possible. Also, to cut down on fat, use applesauce instead of the oil (it's a 1-to-1 ratio) and use egg substitute for the egg to eliminate cholesterol. Thanks, grb!