Ingredients Makes 12 muffins
| TOPPING | ||
| 31⁄2 | cubed firm white bread (dairy- and egg-free) | 875 mL |
| 1⁄2 cup | non-dairy milk (soy, almond, rice, hemp) | 125 mL |
| MUFFINS | ||
| 2 cups | all-purpose flour | 500 mL |
| 2 tsp | baking powder | 10 mL |
| 2 tsp | ground cinnamon, divided | 10 mL |
| 1⁄2 tsp | salt | 2 mL |
| 3⁄4 cup | packed vegan light brown sugar | 175 mL |
| 1 tsp | vanilla extract | 5 mL |
| 11⁄3 cups | non-dairy milk (soy, almond, rice, hemp) | 325 mL |
| 1⁄4 cup | pure maple syrup | 60 mL |
| 2 tbsp | vegan granulated sugar or evaporated cane juice | 30 mL |
Instructions
Prep
- Preheat oven to 375°F (190°C)
- 12-cup muffin pan, greased
- Topping: In a medium bowl, combine bread and milk, tossing to coat; set aside.
- Muffins: In a large bowl, whisk together flour, baking powder, 11⁄2 tsp (2 mL) of the cinnamon and salt.
- In another medium bowl, whisk together brown sugar, margarine and vanilla until well blended. Whisk in milk until blended.
- Add the milk mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin cups. Spoon topping evenly over batter and press lightly into batter.
- Bake in preheated oven for 21 to 26 minutes or until a toothpick inserted in the center comes out clean. Immediately brush warm muffins with maple syrup.
- In a small bowl, combine granulated sugar and the remaining cinnamon. Sprinkle over muffins. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool slightly. Serve warm.
For more rustic muffins, use whole wheat bread (dairy- and egg-free) in place of the white bread and substitute 1 cup (250 mL) whole wheat flour for half of the all-purpose flour.
