Snickerdoodle Muffins
I veganized this Snickerdoodle Muffin recipe I came across (originial here)
Ingredients
1 cup Earth Balance, Softened
1 cup Sugar
2 "eggs" using Ener-G (3tsp powder + 4Tbsp water) in a food processor
2 teaspoons Vanilla
2 1/4 cups Flour
3/4 teaspoons Baking Powder
3/4 teaspoons Baking Soda
3/4 teaspoons Cream Of Tartar
1/2 teaspoons Salt
1 cup Tofutti Sour Cream
1/4 cups soymilk + 3/4 tsp vinegar (whisk and let sit for 10mins) -- "buttermilk"
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FOR THE TOPPING:
⅔ cups Sugar
2 Tablespoons Cinnamon
Preparation
Preheat the oven to 350ºF. Prepare a muffin tin with liners. (they are too fragile for just cooking spray.)
In a mixer, combine the earth balance and sugar and cream until fluffy. Add the "eggs" and vanilla and combine.
In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and "buttermilk" and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.
In a small bowl, combine the sugar and cinnamon for the topping.
Use scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the muffin liner.
When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.
Bake the muffins at 350ºF for about 15-18 minutes or until they are golden on top and just baked through.