3 cups Stone Ground Organic Whole Wheat Flour
2 teaspoons baking powder
1½ cup sugar
2 teaspoons ground cinnamon
1 teaspoon salt
¾ cup vegan vegetable shortening
1 chia egg (directions below)
1 cup almond milk
1 granny smith apple, peeled and grated
Topping used after the muffins are baked:
¼ cup vegan butter, melted
¼ cup granulated sugar
2 Teaspoons ground cinnamon
Add muffin liners to 18 muffin cups
To a large bowl add the flour, baking powder, sugar, cinnamon and salt.
Cut in the shortening with a pastry cutter. I always use my fingers when I get close to the end - I pinch and roll with my fingers and thumb. This gets a great mixture that resembles crumbs.
Make your chia egg and set aside. - A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go.
Peel and grate your apple and set aside.
Add the almond milk and chia egg together.
Add the liquid mixture to the dry ingredients stirring until just combined.
Fold in the grated apple.
Spoon the batter into the prepared muffin tins.
Bake at 375° for 25 minutes.
Take the muffins out of the oven and let cool for a few minutes.
During this time mix the cinnamon and sugar and set aside.
Melt the butter and put in a narrower deeper bowl than a cereal bowl. This way you can dunk the muffin top straight down into the butter and then lift.
Dip each top into the butter and then roll the top in the cinnamon mixture.
Set aside, on a rack, to cool completely.