Vegan Cinnamon Donut Muffins

Makes around 16-18 muffins

Muffin Ingredients:

·         3/4 cup Earth Balance vegan butter

·         1 cup sugar

·         3 teaspoons Ener-G egg replacer mixed with 4 tablespoons water

·         3 cups all-purpose flour

·         3 teaspoons baking powder

·         1/4 teaspoon baking soda

·         1/4 teaspoon salt

·         1/2 teaspoon ground nutmeg

·         1 cup soymilk

·         1/4 cup vegan buttermilk (mix ¼ tablespoon vinegar with ¼ c soymilk, let sit for 5 minutes)

Topping Ingredients

·         1/2-3/4 cup coconut oil, melted (or you can use margarine)

·         1 cup vegan sugar

·         1 tablespoon ground cinnamon

Using a mixer, cream the butter and sugar.  Add egg Ener-G replacer.  Add remaining ingredients and mix until you have a smooth batter.  Spray a muffin pan and fill each cup 3/4 full.  Bake in preheated 350 degree, checking for doneness at around 20 minutes.  Remove when done and let cool.

For the topping, you will need two bowls for dipping.  Melt the coconut oil in one bowl and mix the cinnamon and sugar in the other bowl.  Dip each muffin in oil and then in cinnamon mixture.