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Apple Cinnamon Muffins

What you need: 

1 3/4 cup whole wheat pastry flour
1/4 teaspoon sea salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 medium apple
1 tablespoon flax meal
3 tablespoons water
1/3 cup oil and applesauce mixture (I use equal parts of each).
1/2 cup maple syrup
1 teaspoon vanilla extract
2/3 cup rice milk or your favourite vegan milk
1 1/2 teaspoons lemon juice

What you do: 

Preheat your oven to 400 Degrees Fahrenheit.
Put the flour, salt, baking powder, baking soda and cinnamon into a medium sized bowl. Mix well.
Core and slice the apple thinly, cutting the slices in half widthwise. Put the apple into the dry mixture, coating the pieces evenly.
In a small cup, stir together the flax and water. Set aside and let sit for at least five minutes.
In a separate bowl, combine the oil, applesauce, maple syrup, vanilla, lemon juice, rice milk and flax mixture.
Whip with a fork or a whisk for a couple minutes, until it is an even texture all throughout.
Add the wet mixture into the dry, stirring until 'just mixed'.
Spoon into a muffin tray.
Bake for 25 minutes or when they pass the toothpick test. Let them cool slightly in the muffin tray so that they will come out easily, then transfer to a wire cooling rack.
This recipes is reprinted from http://www.ourvegankitchen.com with permission.

Preparation Time: 
about 35-40 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I didn't read the reviews before making this, and it definitely needs more sugar and spices.  I made some buttercream frosting and they were delicious.  I suggest adding more brown sugar, and a dash of nutmeg.  I'll probably make them again with those changes.  Thanks...

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These were really good and I like that there's no sugar added (except for the natural sweeteners).  I tried with banana (which I left in chunks - not mashed) and nutmeg instead of apple and cinnamon and they were equally delicious.

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These were easy to make and smelled awesome while cooking!  Delicious too.  Very moist and cake-like.

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Thank you for this recipe.  It is great.  I added about 1/4 c or less white sugar, and a brown sugar topping.  I also subbed soy flour for flax seed.  Worked fine.  They were awesome and I wish I could take a picture because the look great too.  Thanks.

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If the flax egg smelled bad, chances are the flax was rancid, it needs to be kept cold. Try a tbsp. of starch instead (corn, arrowroot, tapioca...)
I like to use spelt flour in this. Also, I usually put closer to a tablespoon of cinnamon in it!

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Ah, crap... comment FAIL.

I wanted to modify my first comment, but it came up as a quote of myself, with the modification. I don't get it. ???

Never mind. Just ignore my first post; there's more info in the second one. ;)

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I used barley flour (as I do for all baking), omitted the baking soda and used sugar instead of maple syrup due to priciness. ::)

Lovely texture. Flavour needs a little tweaking, for my tastes. First time I've used a flax 'egg' in baking... I don't like the smell so much, though you can't taste it in the finished muffin. Strangely enough, I'm gonna say that they weren't quite sweet enough. And I don't have a sweet tooth. I might add a bit more spice next time too. :)

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I used barley flour (as I do for all baking), omitted the baking soda and used sugar instead of maple syrup due to priciness. ::)

Lovely texture. Flavour needs a little tweaking, for my tastes. Strangely enough, I'm gonna say that they weren't quite sweet enough. And I don't have a sweet tooth. I might add a bit more spice next time too. :)

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These muffins were amazing, my non vegan husband loved them, he thinks that being a vegans means not having flavor in your life, they were not too sweet and were nice and moist in the inside

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