- 1 cup whole wheat flour
- 1 1/2 teaspoon baking powder
- 1 cup rolled oats
- 3/4 cup vegan soymilk
- Ener-G Egg Replacer for 1 egg(I use 1 tablespoon ground flax seed and 3 tablespoon water)
- 1/3 cup peanut non-hydrogenated vegan margarine
- 1/3 cup vegan maple syrup
Directions:
In large bowl mix flour, baking powder and oats.
In a separate bowl combine milk, egg or Ener-G Egg Replacer, peanut margarine and maple syrup. Add to the dry ingredients; stir just until moistened.
Spoon into prepared muffin tins. Bake at 400 degrees F for 20 to 25 minutes. Makes 12 muffi
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