Thursday, September 18, 2014

{Allergy Free} French Toast Muffins

French Toast Muffins

1/3 cup melted Earth Balance
1 1/2 tsp egg replacer whisked with 2 T rice milk
1/2 cup sugar
1 1/2 cup flour blend
3/4 tsp xanthan
1 1/2 tsp baking powder
1/4 tsp nutmeg
1/2 cup vanilla hemp milk

For topping:
1/2 cup melted Earth Balance
1/2 cup sugar
1 tsp cinnamon

In large mixing bowl, whisk all dry ingredients together.
Add wet ingredients and mix slowly until just blended.
Spoon into greased muffin tins and bake at 350 for 16-18 minutes.

For topping:
Mix cinnamon and sugar in small bowl.
Melt Earth Balance in separate bowl.
Dip muffins into Earth Balance and then roll in the cinnamon and sugar mixture.

You can make 8 larger muffins or 12 smaller muffins filling the tins only half full.

Linked with Allergy Free Wednesdays!

1 comment:

Cloudygirl said...

These look amazing! I will be making them this holiday season for sure.

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