No, I am NOT vegan yet.But these babies look delish By Chris on www.vegalicious.org.
Yield: 12 muffins
Ingredients:
1/2 cup plain soy yogurt
3 tablespoons vegetable oil
1/4 cup lemon juice
1 egg replacer
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
grated zest of 2 lemons
for the tops:
1/4 lemon juice
1/4 cup melted vegan margarine
1 cup sugar
Directions:
Preheat the oven to 350 degrees F.
Line a cupcake tin with paper liners, spray the papers with a spray baking oil.
In a large bowl, mix together the soy yogurt, oil, lemon juice and egg replacer.
In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest.
Add the wet ingredients to the dry, and mix until just blended.
Spoon the batter evenly into the prepared muffin cups.
Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched.
Cool muffins in the tin on a wire rack.
Dipping the Tops:
When the muffins are cool, dip each muffin in the lemon juice, then the vegan margarine followed by the sugar sugar.
Let set.
Notes:
adapted from All Recipes
