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Sweet French Breakfast Muffins

What you need: 

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sugar
1/3 cup vegetable shortening
1 egg replacement
1/2 cup soymilk Topping
1/2 teaspoon cinnamon
1/2 cup sugar
1/4 vegan butter

What you do: 

1) Preheat oven to 350 degrees Fahrenheit.
2) In a medium sized bowl, combine flour, baking powder, salt, and nutmeg.
3) In a large bowl, cream sugar, shortening, and egg replacer (add about a teaspoon of water if you're using milled flaxseed as an egg substitute) until well blended.
4) Add a little bit of the flour mixture to the ingredients in the large bowl, beat well, and then add a small amount of soymilk, and mix that together. Continue in this order until all ingredients are fully combined. The batter will be a little sticky, but there's nothing you can do about that.
5) Fill muffin tins about 2/3 full. Use liners or a nonstick tin. Alternatively, you could try making a bread. Bake for 20 to 25 minutes. While the muffins are baking, combine cinnamon and sugar into a small bowl. In a separate bowl, melt the vegan buttery spread.
6) When the muffins are done, dip the tops in melted vegan buttery spread, and then sprinkle them with the cinnamon-sugar mixture. Enjoy!
Source of recipe: 7th grade home economics recipe, modified by me.

Preparation Time: 
10 minutes, Cooking time: 20 to 25 minutes
Cooking Time: 
20 to 25 minutes
Recipe Category: 


Baked these this morning and put them in a 6-muffin tin for large muffins, but they made 6 medium sized.  No biggie!  After baking, I let them cool for a few minutes and then instead of sprinkling the sugar mixture, I dipped the muffin in the sugar.  I might cut down on the sugar topping next time as I had about half left over.  Overall good muffin, nice and sweet if you are in the mood for a sweet muffin.  Thanks!


Very yummy!  Will definitely bake these again.  Only issue was I didn't think that this recipe made enough for 12 decent sized muffins.  About 6 of them turned out awfully small, and were a little overcooked on the bottom.  Next time I'm going to try a recipe and a quarter, hopefully that will make the difference.


I made these last night and they're great. I like that they're not too sweet. I used allspice instead of nutmeg since I didn't have any. Nice with a cup of little mini coffee cakes.


These are really good - with or without the topping.  Definitely will make these again!


Meh. Wasn't a fan. Probably just because I'm not really that into nutmeg. I might make them again but sub cinnamon for the nutmeg.


I baked these last night and they are so yummy! Thanks!

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