Vegan Cinnamon Toast Muffins Recipe - Day 4 Southern Queen of Vegan Cuisine Project





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Published on Jul 10, 2012

I am in need of some sugar after yesterday's vegan shrimp excursion. So as I virtually flipped through the Southern Cooking Bible, I came across the Cinnamon Toast Muffins. I decided to make them because 1. I already had most of the ingredients and 2. I have actually seen a recipe similar to this before and always want to try it. The other recipe was called something like French Excusetodipdoughinsugar, but it was a similar concept.

Now, I have not always had the best of luck with vegan cakes, cupcakes, breads, muffins, or the like. So I am always a tad bit apprehensive when it comes to vegan baking. I did see that this recipe calls for a lot of butter and a lot of baking powder, and those two things do lend themselves to a better vegan cake. I am hoping for the best. My sweet tooth is calling and needs a fix. Hopefully, these will do the trick.

P.S. When does a muffin become a cupcake? These seem awfully sweet and dessert-y to be called a muffin.

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Vegan Cinnamon Toast Muffins Recipe

What do you need to make Vegan Cinnamon Toast Muffins:

3 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon baking soda
1 cup almond milk
1 teaspoon vanilla extract
1 tablespoon vinegar
2/3 cup vegan butter
3/4 cup raw sugar
1/2 cup applesauce

1 tablespoons vegan butter
2 tablespoons agave nectar
1 tablespoon ground cinnamon

How to make Vegan Cinnamon Toast Muffins:

Preheat the oven to 375 degrees Fahrenheit and line a muffin tin with paper liners.

Sift together flour, baking powder, salt, nutmeg, and baking soda in a medium bowl.

Whisk together the almond milk, vanilla extract, and vinegar.

Cream together vegan butter and raw sugar using an electric hand mixer in a separate large bowl. Incorporate the applesauce and continue to mix.

To the buttery base, add in about 1/3 of the sifted dry ingredients, then about 1/3 of the wet ingredients. Continue in this pattern until everything is mixed well, but just until it is mixed.

Use an ice cream scooper to uniformly divide the batter between the 12 prepared muffin tins.

Bake the vegan muffins for about 20 minutes until lightly golden brown.

Allow to cool for about 5 minutes, before transferring them to a cooling rack.

In a small bowl, whisk together melted vegan butter and agave nectar.

Brush the tops of the cinnamon toast muffins with the wet mixture and sprinkle with cinnamon.

Enjoy you vegan cinnamon toast muffins.

My Verdict:
Absolutely awesome. These little muffins had no problem setting up and were just as light as I expected. I thought that they would be oily, given the amount of vegan butter, but they were not. My grandmother liked the muffins too, but she of course, wanted to add butter. I think she has become so accustom to her food being overly saturated with fat that she does not know how to enjoy food without cheating death. Overall, win/win in my book.

About Vegan Cuisine and Paula Deen Project

Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 326 butter-laden, pork-filled recipes in 326 days. This is a test . . . . this is only a test of skill, imagination, and physical & mental fortitude.

Inspired by
Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes


Julie and Julia: My Year of Cooking Dangerously


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