Autumn Spice Muffin Trio

One of the glorious things about vegan baking is that you are not limited to the quantity of the egg. 3 muffins? Sure, why not! One to surprise Aaron with when he gets home tonight, and one for each of us for tomorrow's breakfast. Today was the first day I saw my breath outside in the morning, so fall-inspired muffins it is. 

Autumn Spice Muffin Trio

1/2 tsp. ground flax seed
1 1/2 tsp. cold water
1/4 cup + 1 Tbls. (5 Tbls. total) soy milk
1/2 tsp. apple cider vinegar
1/4 cup + 2 Tbls. (3/8 cup, or 6 Tbls. total) flour
1/4 cup cornmeal
1-3 Tbls. white sugar (sweetness is your call)
1/8 tsp. salt
1/8 tsp. baking soda
1 tsp. baking powder
1/8 tsp. each cinnamon, nutmeg, cloves, and pumpkin pie spice (all ground)
1/4 cup applesauce
1/2 Tbls. oil
2 Tbls. chopped walnuts or pecans, toasted
Turbinado sugar, for sprinkling

Preheat the oven to 350 F

In a small bowl, combine the flax seed and water to make a "flax egg." Put it in the fridge to chill while you prepare the rest of the ingredients.

In another small bowl combine the soy milk and vinegar. Let it sit while you prepare the rest of the ingredients. It will curdle and become like buttermilk.

Combine all of the dry ingredients except for the walnuts and turbinado sugar. Add in the flax egg, soy milk/vinegar, applesauce, and oil and stir until just combined. Stir in the nuts.

Line 3 muffin wells with baking cups, or spray with non-stick cooking spray. Divide the batter evenly amongst the 3 wells and sprinkle with turbinado sugar.

Use a heart-shaped muffin tin if you're feeling romantic.

Bake for 16 minutes. Cool on wire rack before serving.