Food recipes
Everything I Love Muffins
Everything I Love Muffins Ingredients: beverages, almond milk, unsweetened, shelf stable vinegar, cider applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity) oil, safflower, salad or c...
Everything I Love Muffins
Ingredients:
beverages, almond milk, unsweetened, shelf stable
vinegar, cider
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
sugars, granulated
molasses
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
salt, table
oats
raisins, seeded
butter, without salt
sugars, granulated
spices, cinnamon, ground
Directions:
Preheat your oven to 350 degrees and grease a 12 cup muffin tin.
In a large mixing bowl, combine the almond milk and apple cider vinegar.
Let it sit for a minute to curdle.
Add the applesauce, oil, sugar, and molasses.
Stir well.
Sift in the flour, baking powder, baking soda, cinnamon, and salt.
Mix in oats and stir until just combined.
Fold in raisins.
Spoon the batter into the cups, filling them evenly.
Bake for 28 minutes, or until a toothpick comes out clean.
Transfer the muffins to wire rack to cool for about ten or fifteen minutes.
(You dont want them to be too hot or the toppings wont stick.
).
Grab two pie pans or a couple bowls.
In one, melt your butter and in the other, mix the sugar and cinnamon.
Once the muffins are cooled enough to touch, roll them in the butter (which also shouldnt be too hot, ouch!)
and then again in the cinnamon-sugar mixture.
Do this with all muffins.
Set the finished muffins on a pretty serving plate and enjoy!
Ingredients:
beverages, almond milk, unsweetened, shelf stable
vinegar, cider
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
sugars, granulated
molasses
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
salt, table
oats
raisins, seeded
butter, without salt
sugars, granulated
spices, cinnamon, ground
Directions:
Preheat your oven to 350 degrees and grease a 12 cup muffin tin.
In a large mixing bowl, combine the almond milk and apple cider vinegar.
Let it sit for a minute to curdle.
Add the applesauce, oil, sugar, and molasses.
Stir well.
Sift in the flour, baking powder, baking soda, cinnamon, and salt.
Mix in oats and stir until just combined.
Fold in raisins.
Spoon the batter into the cups, filling them evenly.
Bake for 28 minutes, or until a toothpick comes out clean.
Transfer the muffins to wire rack to cool for about ten or fifteen minutes.
(You dont want them to be too hot or the toppings wont stick.
).
Grab two pie pans or a couple bowls.
In one, melt your butter and in the other, mix the sugar and cinnamon.
Once the muffins are cooled enough to touch, roll them in the butter (which also shouldnt be too hot, ouch!)
and then again in the cinnamon-sugar mixture.
Do this with all muffins.
Set the finished muffins on a pretty serving plate and enjoy!