Chef

Administrator
Staff member
Preheat oven to 400 F / 200 C.
2 cups Rolled oats
2 cups Light soy milk
2 cups Unbleached all-purpose flour
1/2 teaspoon Sea salt
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1 teaspoon Cream of tartar
2 teaspoons Baking soda
1 cup Brown sugar
2 tablespoons Egg replacer -- -OR-
2 -Eggs -- beaten
1/2 cup Water
1/2 cup Natural applesauce
3/4 cup Jellied cranberry sauce

1. Grease muffin tins.

2. Combine oats and soy milk in a large bowl. Set aside.

3. Sift together flour, salt, cinnamon, nutmeg, cream of tartar and baking soda. Stir in brown sugar.

4. Whisk egg replacer and water until light and foamy.

5. Combine egg replacer, applesauce and oat mixture. Mix well. Add dry ingredients and mix just until blended.

Do not over mix.

6. Place 2 teaspoons of cranberry sauce in bottom of each muffin cup. Fill muffin cups 2/3 full with batter.

7. Bake until a toothpick inserted into middle of muffin comes out clean, about 15 minutes.
Remove from oven, cool for 2 minutes and invert muffins onto wire racks to finish cooling. Serve warm or at
room temperature.
 
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