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Apple Crunch Muffins

What you need: 

1 1/2 cups unbleached flour, sifted
2 teaspoon baking powder
1 teaspoon ground cinnamon
Replacement for 1 egg
1 cup shredded apples
1/2 cup sugar
1/2 teaspoon salt
1/4 cup shortening
1/2 cup soy milk
1/4 brown sugar
1/4 cup pecans

What you do: 

Sift together flour, vegan sugar, baking powder, salt and 1/2 tsp. cinnamon into mixing bowl.
Cut in shortening with pastry blender until fine crumbs form. Combine Ener-G 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 vegan sugar, pecans, and 1/2 tsp cinnamon in a bowl. Sprinkle over muffins.
Bake in 375 degree oven 25 minutes or until golden brown.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

These are great!!! On a scale of 1 to 10 my 8y yr. son gave them "over a 10". I used flax for the eggs, vegan margarine, 100% whole wheat pastry flour, walnuts instead of pecans (simply because I did not have any pecans), and I did not sift anything (because I'm lazy ;)). Thanks for the most delicious recipe. I will definitely be making these again!

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OMG, these are pretty much the best muffins EVER. I used EnerG for the egg, Smart Balance margarine instead of shortening, rice milk, and I added a teaspoon each of baking soda and vanilla extract. They rose nicely and they have to be the cutest looking muffins I've ever made. For the topping, I used walnuts instead of pecans and I didn't measure it, I just eyeballed it. Also, I cooked them for an extra 4 minutes to make sure they were done and I waited for them to cool before eating like someone else said. I took a photo, I'll post it when I get the film developed. Thanks for the recipe!  ;D

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