Sunday, September 30, 2012

Cinnamon Streusel Muffins

Came across this recipe on- where else? - pinterest a few days ago. Apparently Lip has decided that cinnamon is the thing to want. Yes, the craving is in no way my fault. All that of the fetus.

I veganized it, and these things are delicious. You must make them.

Adapted from King Arthur Flour

1/2 c flour
1/3 c brown sugar
1/4 c oats
1/4 c chopped pecans
1/4 c canola oil

Mix up the dry things, then drizzle in the oil while stirring. Should make a bit of a mix between a sandy / clumpy texture; if it's too sandy, add a bit more oil a teaspoon at a time. Set aside.

3 tbsp softened earth balance
1/ 2 c brown sugar
1 1/2 tbsp cinnamon

Mash them all together good and proper. Set aside for later use.

1 3/4 c flour
2 tbsp cornstarch
1/4 tsp salt
1/4 tsp nutmeg
3/4 c sugar
1 tbsp baking powder
1/2 c oats
1 c almond milk
1 tsp apple cider vinegar
1 tsp vanilla
1/3 c oil

Preheat oven to 350; line a muffin pan with wrappers.

Mix the vinegar and milk together and set aside.

Sift together everything from the flour to the baking powder; stir in the oats. Make a well in the centre of the dry ingredients and pour in the milk, oil and vanilla. Stir until no dry patches remain, but don't over do it because no one likes tough muffins.

Using up half of the muffin mixture, fill the muffin cups 1/3 of the way. Divide the filling evenly amongst the muffins; should be about 2 tsp each. Fill the muffins up with the remaining batter; press streusel topping on to (youwill probably not need all of the topping; I used about 2/3 of it). Bake for 22-25 minutes. Remove from oven, let cool in pan 5 minutes before removing to cool the rest of the way on a rack.

This angle hides the disasterouness of the topping.

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