These dairy-free and soy-free muffins are incredibly moist, spicy and rich, prepared with whole wheat pastry flour and calcium-rich molasses for extra nutritive value and flavor. They are delicious served warm or at room temperature, either on their own or topped with rich dairy-free cream cheese frosting.
Makes 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 ½ cups whole wheat pastry flour
- 1 cup white flour
- ¾ cups sugar
- 2 t. baking soda
- 1 t. cinnamon
- ¼ t. salt
- ¼ cup molasses
- 3 large egg whites, lightly beaten
- ½ cup oil
- ½ cup rice milk
- 1 T. apple cider vinegar
Preparation:
1. Preheat the oven to 375 F. Line a 12-cup muffin pan with cupcake liners.
2. In a large mixing bowl, combine the flours, sugar, baking soda, cinnamon and salt until well combined.
3. In a medium mixing bowl, whisk together the egg whites, oil, rice milk and apple cider vinegar until well combined. Add the wet ingredients to the dry ingredients and mix until just combined. Pour into the prepared muffin cups and bake for about 18-20 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean. Serve warm, at room temperature or cold.
