Delicious Dairy Free Mini Cinnamon Muffins

These are amazing little treats! All substitutions can be converted - use butter instead of spread and buttermilk instead of almond milk.

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 

Preheat oven to 375 and spray tins with non-stick spray.

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.