Yields 14 muffins. These muffins freeze beautifully.
To make sour soy milk, pour 1 and 1/2 – 2 tablespoons vinegar in the bottom of a measuring cup. Add soy milk to the 1- and- 1/2- cup-line and let sit at room temperature until mixture curdles.
– Feel free to play around with ingredients here. Use this recipe as a base and then add/sub mini chocolate chips, raisins, grated or chopped apples, etc. Top with cinnamon and sugar or sliced almonds if desired.
– I made these muffins with 1/2 cup of applesauce in place of the oil and they were perfect. Just be sure to spray the cupcake holders with cooking spray before filling.
Photography: Hudi Greenberger.
Food Styling: Renee Muller.