Rainbow Sprinkle Muffins
A few years ago… 8/17/2006 to be exact (I know because I kept the receipt as a bookmark), I bought a book called 201 Muffins by Gregg Gillespie. My sister and I thumbed through the book looking for something to make one night and decided on Eggless Rainbow Muffins, or Sprinkle Muffins as we call them. Jackie has been a vegan for quite some time and it makes baking pretty hard. We picked this recipe because it is eggless and other ingredients can be substituted for milk and butter. Jackie, my husband and I love these muffins and can usually eat them all in one sitting. However when we have given them people for tasting they haven’t been fans. I don’t know what it is but if you try them PLEASE let us know what you think!!
What you need:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons rainbow sprinkles
- 1/2 teaspoon salt
- 1 cup soy milk or milk
- 1/4 cup butter or margarine, melted
If you are making Vegan Sprinkle Muffins use soy milk and non dairy margarine or butter. We like Imperial Margarine and use it all the time.
First preheat to 400 degrees. Lightly grease or line with paper cups 12 2 inch muffin cups. In a large bowl blend together flour, baking powder, salt and sprinkles.
In a small bowl beat soy milk and melted margarine until smooth.
Combine the dry and liquid ingredients and mix until just moistened.
Spoon batter into muffin cups, filling 3/4 full. Bake for 15-20 minutes. Cool pan on wire rack for 5-7 minutes and serve warm.
Remember to let us know if you like them or not… We want to hear from you!
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