Cinnamon French Muffins

Cinnamon French Muffins

Makes 12 muffins, 20 mini muffins

Topping:, set aside

1/4 cup sugar

1/2 tsp. cinnamon

Egg subtitute, set aside

2 T. warm water

1 1/2 tsp. Ener-G egg replacer

1 1/2 cup gluten free flour

1/2 cup sugar

1 1/2 tsp. baking powder

1/4 tsp. nutmeg

1/8 tsp. salt

1/2 cup rice milk

1/3 cup Spectrum shortening or Earth Balance Natural Buttery Spread Soy Free, melted

3 T. Earth Balance Natural Buttery Spread Soy Free, melted

Heat oven to 350 degrees. 

Combine 1/4 c. sugar and cinnamon, set aside.

In a small bowl, Combine warm water and egg replacer, wisk until dissolved, set aside.

In a large bowl, combing dry ingredients: flour, sugar, baking powder, nutmeg, and salt.

Add rice milk and melted 1/3 cup shortening or buttery spread with egg replacer.  Add wet ingredients to dry flour mixture.  Stir just until moistened.  Fill lightly greased muffin cups or liners 3/4 full.  Bake 20-25 min. until golden brown.  Immediately dip tops into 3 T. melted buttery spread, then into cinnamon sugar mixture. Serve warm.