Averie Cooks

0 Preheat oven to 375F. Spray two 12-count Non-Stick Mini Muffin Pans very well with floured cooking spray or grease and flour the pans; set aside. (I don’t prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins). Alternatively, the recipe can be made as regular-sized muffins with baking time adjusted.
1 To a large bowl, add the flour, sugar, cinnamon, salt, and whisk to combine; set aside.
2 To a medium bowl, add the egg or egg replacer, Silk Light Original Almondmilk, oil, extracts, and whisk to combine.
3 Add the wet ingredients to the dry and stir to combine; don't overmix.
4 Add the red food coloring, as necessary, until desired color is achieved; stir to incorporate.
5 Turn batter out into prepared muffin pans. Fill each cavity 2/3 to 3/4 full; don't overfill or muffins will overflow.
6 Optionally, evenly sprinkle the top of each muffin with a generous pinch of sprinkles.
7 Bake for about 10 to 14 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. I baked for 13 minutes, but because pan sizes, climates, and ovens vary, bake until done; watch your muffins and not the clock. If you’re baking as regular-sized muffins, my guess is about 20 to 22 minutes. Allow muffins to cool in pan for about 10 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
8 Adapted from Vegan Mini Chocolate Chip Muffins