I've been meaning to make these muffins for quite awhile now, but kept putting them off on weekday mornings. Our mornings are busy enough with getting ourselves ready, getting the kids up, packing lunches, eating breakfast, and getting out of the house on time. I've made other muffins in the morning with no problem, but these have an extra step at the end, and I never know what I'll be busy with when they come out of the oven. But now it's Sunday, and we have plenty of time, so into the oven they go!
These muffins are incredible. My mom got the recipe from a friend when we lived in Spain, and they were an instant hit. They're light, fluffy, lightly sweetened muffins that are quickly dipped in butter and rolled in cinnamon & sugar as soon as they come out of the oven. Think of them as the muffin version of cinnamon toast!
To make these vegan, use egg substitute (mashed bananas or applesauce, or a commercial egg substitute), soy milk, and non-dairy margarine.
¾ c milk
½ c vegetable oil
2 c flour
1/3 c sugar
3 tsp baking powder
1 tsp salt
Heat oven to 400. Grease bottoms of 12 muffin pan cups. Beat egg in large bowl. Stir in milk and oil. Stir in remaining ingredients all at once, just until flour is moistened (batter will be lumpy). Spoon into muffin cups, filling ¾ full.
Bake until golden brown, about 20 minutes.
Remove immediately from pan and roll in about ½ cup melted butter, then in mixture of ½ c sugar and 1 tsp cinnamon.