Sweet French Breakfast Muffins
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
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.
SO HOW'D IT GO?
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 coffee..like 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!