Cinnamon-Maple Mini-Muffins

Cinnamon-Maple Mini-Muffins

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.

Yield: 12 mini-muffins

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

Directions

  1. Preheat the oven to 375 degrees F. Oil a twelve-cup mini-muffin tin.
  2. Put the flour, baking powder, cinnamon, and salt in a large bowl, and stir with a dry whisk to combine. Stir in the raisins.
  3. 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.
  4. 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.
  5. Put the muffin tin on a wire rack. Let cool for about 15 minutes. Carefully remove the muffins. Serve warm or at room temperature.
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