I bet you won't be able to taste the difference between dairy free and dairy full!
Makes 24 mini muffins
8 Tbsp melted vegan butter (I used earth balance sticks)
1 c sugar
1 Tbsp plus 1 tsp cinnamon
1 1/2 c All purpose flour (or sub for cup 4 cup flour for gluten free)
2 tsp baking powder
1/2 tsp salt
1/2 c almond milk (unsweetened)
1 lg egg
1. Combine 1/2c sugar and 1 Tbsp cinnamon - set aside for dipping
2. In a separate bowl combine flour, baking powder, salt and remaining tsp cinnamon. Whisk.
3. In a mixing bowl combine 6 Tbsp butter spread, remaining 1/2c sugar, almond milk and egg. Mix until combined.
4. Slowly add dry mixture and mix only until combined.
5. Spoon in 1Tbsp batter into each tin and bake 8-10min until tops are brown.
6. Remove and let stand for 10 min or so -- then dip tops in remaining butter spread then into cinnamon sugar mixture.









