Homemade vegan cupcakes

Another vegan recipe for homemade muffins. A spongy texture and lemon and cinnamon a special touch of flavor is achieved.

Ingredients

• 1 cup rice flour
• 1 cup wheat flour
• 1 cup sugar
• 1 cup oil
• 1 cup soy milk
• 2 tablespoons powdered soy milk (see reviews for other options)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 tablespoon grated lemon peel

Preparation

Place them in a large bowl, put all ingredients except oil and liquid soy milk, mix well and then add the two ingredients that were missing. If you have an electric mixer, we will beat a little so that the dough is smooth, but we can also do it by hand with a fork because needless beating.

Prepare a muffin tin that will put individual roles of those sold specifically for muffins baking paper and cut it into squares to cover each of the holes of the mold. Alternatively, we can grease, either with a little vegetable oil or margarine all holes and then take a little flour (with small strokes removing excess) so we do not stick cupcakes.


Bake at 170 for 10 minutes. If you want, you can sprinkle some sugar over muffins before baking, so the cover will be crisp.

Comments Recipe

The ingredients are vegan for about 8 muffins. The recipe is as accomplished a very special texture, but encourage you to do your version.

2 tablespoons of soy milk powder used to replace the original recipe egg. Other options, if you have soy milk powder are using 1 ripe banana, 2 tablespoons soy flour or flaxseed powder.