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Perfect Cinnamon Muffins!

What you need: 

1 egg replacer (I used 1 tablespoon flaxseed meal + 3 tablespoons hot water)
1 1/2 cups flour
1/2 cup organic sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 cup nondairy milk (I use almond)
1/2 cup oil

What you do: 

1. Preheat oven to 400 degrees F. Mix flaxseed meal and water, and let sit for 10 minutess. While waiting, sift together dry ingredients.
2. Combine egg replacer, milk, and oil in a bowl. Add dry ingredients to this mixture and stir until just moistened.
3. Fill muffin tins 2/3 full and bake for 10-12 minutes.
I just sprinkled cinnamon on top before baking, but you can make some really yummy icing using powdered sugar and nondairy milk, or roll muffins in melted earth balance and then in a cinnamon sugar mix for extra sweetness.
Source of recipe: This recipe was modified from this one: http://www.food.com/recipe/cinnamon-muffins-25969

Preparation Time: 
10 mins, Cooking time: 10-12 mins
Cooking Time: 
10-12 mins
Servings: 
9
Recipe Category: 

SO HOW'D IT GO?

Best muffins I've made in a long time!
I doubled the recipe, but used 1/2 cup oil and 1/2 cup applesauce...and mixed brown sugar and cinnamon together and sprinkled on top.  Made 12 big muffins.  Baked at 375 for 25 minutes.  Totally awesome!!

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This was very good.  I used a 12-muffin tin, and they came out as mini muffins.  Probably good to double the recipe for a 12-muffin tin.  Used cinnamon, nutmeg, and vanilla.  Used "white" whole wheat flour. Added some fresh blueberries, and they were great as blueberry muffins. Sprinkled a little brown sugar on top.  Baked at 350 for 20-25 mins and they came out fine.  For full-sized muffins, it might be more like 25 mins. Very tasty and easy to whip up!

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Wow!!! These are the best muffins I have ever made AND ever tasted! Seriously the best muffins ever but here were my changes:
3/4 cup bread flour, 3/4 cup whole wheat flour
1/4 cup sucanat, 1/4 cup turbinado (instead of sugar)
generous amount of cinnamon in and on top
1/4 cup organic raisins (instead of brown sugar)
1/4 cup olive oil, 1/4 cup canola oil
And a dash of water because the batter seemed a bit too thick to me which made them so moist and perfect.
(all other ingredients I did the same as the author)
As my husband said..this is a new food group on our vegan pyramid.

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I made these muffins with applesauce instead of oil ,used egg beaters instead of egg replacer and added 3/4 cup of raisins. I dussted each muffin with cinnamon and put a pinch of brown sugar each. They turned out wonderful and the dozen I made didn't last very long.

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I made these today in a mini-muffin pan. I cooked them on 400 for 8 minutes. They were perfect!

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Ohmygod, these were AMAZING.
My dad had 4, brother had 2, everyone liked them. 
Perfect texture- moist, not crumbly, didn't stick. 
I would love to find a cinnamon-crumb topping for these.  And using whole wheat pastry flour instead of AP.
DEFINITELY making these again.  Thank you for the recipe!

The things I did differently was adding 1/8 tsp vanilla, an extra 1/4 tsp cinnamon, and 1/4 tsp nutmeg, and I beat the sugar and oil together first.
And I accidentally baked them at 375 :) so they took like 20 minutes.

Just because I always work out the nutrition information, and find it really helpful when other people do, I'm going to post it here (I used sweetened calcium-fortified soymilk)
Per muffin (recipe made 9)
Calories: 254
Fat: 12.5 (1g saturated, 3.5 polunsaturated, 7 monounsaturated)
Sodium: 243 mg
Carbs: 36g (1g fiber, 19g sugar)
Protein: 3g
Notable source of vitamin e (12.5%), calcium (10%), folate (10%), iron (8%), manganese (11%), selenium (10%), thiamin (11%)

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