2 cups any kind of flour
1 1/3 cups sugar
4 teaspoon baking powder
1 1/2 teaspoon allspice
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 can condensed tomato soup, about 10-11 oz(I know this sounds weird)
1/2 cup shortening (veggie of course)
egg replacement for two eggs (I use flax seeds, but I guess other stuff would work)
1/4 cup water
Preheat oven to 350 degrees. Combine first seven ingredients, then add soup, shortening, eggs and water. Beat for about four minutes on high (if using electric mixer)
Put batter into lined or greased muffin cups, bake for 30 minutes. Tastes great with oranges (don't ask me why). I make these muffins every sunday, and even my mom loves them, (shes not vegan).