Serves: 12 muffins
Ingredients:
2/3 cup brown sugar
2 egg replacers, I use EnerG
1/2 cup non-dairy milk
2 Tablespoons neutral oil
1/3 cup uncooked quick 1-minute oats cooked in 2/3 cup water
1 1/2 cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon of salt
1/4 cup raisins, optional
Directions:
In a small bowl, whisk together the brown sugar, egg replacers, non-dairy milk, and oil.
Microwave the quick oats and water. Let cool until room temperature and thickened.
In a larger bowl, mix together the flour, baking powder, baking soda, and salt. Pour in the oatmeal and wet ingredients. Combine together until a batter forms. Add in the raisins at this point.
Line a muffin tin with paper liners and evenly fill with the batter.
Bake in the oven for 20 minutes at 350°F. You will know they are done when a toothpick inserted into the center comes out clean.
