Cinnamon-Maple Mini-Muffins
by Laura Theodore on Aug 13, 2013
These cinnamon beauties pair well at any meal or serve as a snack. They are so easy to prepare! Laura Theodore also has a multi-course menu for vegans looking for picnic ideas.
- Servings
- 12 mini-muffins
- Course
- Breakfast and Brunch
Tags
Ingredients
- 1 cup whole-wheat flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- ½ cup raisins
- ⅓ cup plus 1 teaspoon nondairy milk
- ⅓ cup maple syrup
- 1 tablespoon extra-virgin olive oil
Instructions
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Preheat the oven to 375 degrees F. Oil a twelve-cup mini-muffin tin.
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Put the flour, baking powder, cinnamon, and salt in a large bowl, and stir with a dry whisk to combine. Stir in the raisins.
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Stir in the nondairy milk, maple syrup, and olive oil, and mix just until incorporated. The batter will be quite thick. Don’t overmix or the muffins will be tough.
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Divide the mixture among the prepared muffin cups. Bake for 25 to 35 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean.
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Put the muffin tin on a wire rack. Let cool for about 15 minutes. Carefully remove the muffins. Serve warm or at room temperature.