Muffins That Taste Like Donuts

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Hot off the scanner -- from " Vegan Vittles "

 

Muffins That Taste Like Donuts

 

TOPPING:

2 Tablespoons unbleached cane sugar

1/2 teaspoon ground cinnamon

 

DRY INGREDIENTS:

1 cup whole wheat pastry flour

2 Tablespoons unbleached cane sugar

1 teaspoon non-aluminum baking powder (such as Rumford)

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

 

WET INGREDIENTS:

1/2 cup applesauce

1/4 cup low-fat, nondairy milk

1 Tablespoon pure maple syrup

1 Tablespoon canola oil or corn oil

1 1/2 teaspoons fresh lemon juice

 

1. Preheat the oven to 350°F (180°C). Coat a 6-cup muffin tin with nonstick

cooking spray, and set it aside.

 

2. Combine the sugar and cinnamon for the topping in a small bowl, and set the

mixture aside.

 

3. Place the dry ingredients in a medium mixing bowl, and stir them together.

 

4. Place the wet ingredients in a small mixing bowl, and stir them together

well. Pour this liquid mixture into the dry ingredients (from step #3), and mix

until they are well combined.

 

5. Immediately spoon the batter equally into the prepared muffin cups. Sprink’.

the surface of the muffins evenly with the reserved topping mixture (from step

#2). Bake the muffins for 20 to 25 minutes.

 

6. Remove the muffins from the oven, and allow them to rest for 2 to 3 minutes

in the pan. Then gently loosen them and transfer them to a wire rack to cool,

taking care not to shake off the topping. Serve the muffins warm or at room

temperature.

 

Yield: 6 muffins

 

Per muffin Calories; 158, Protein; 5 gm., Corbohydrates: 26 gm., Fat: 3 gin.

 

 

Tips for baking muffins:

* Always preheat the oven and prepare the muffin tin before you mix the batter.

 

* Stir the batter just enough to combine the ingredients. Overheating can make

muffins heavy or tough.

 

* Work quickly since baking powder will loose its effectiveness if it is allowed

to sit too long.

 

* Distribute the batter equally among the muffin cups so all the muffins will

turn out to be approximately the same size. (The batter will fill the muffin

cups more than will batter made with eggs)

 

* Always bake muffins on the center rack of the oven.

 

* For the best results, do not open the oven to peek at the muffins until the

end of the recommended baking time.

 

* Egg-Free, dairy-free, low-fat muffins may be slightly gummy when very hot. For

the best results, allow your muffins to cool a bit before serving them.

 

* Muffins will keep for 2 to 3 days at room temperature in a sealed container.

Cool the muffins thoroughly before storing them.

 

* Leftover muffins can be cut in half horizontally and toasted, split side up,

in a toaster oven.