Delicious soft cupcakes without all that fear of eating the batter. Also taste great with chocolate chips folded in.
Original recipe makes 1 dozen cupcakes
Ingredients
3/4 cup soy milk
2 teaspoons distilled white vinegar
1/2 cup crunchy peanut butter
1/3 cup canola oil
2/3 cup white sugar
2 tablespoons honey
2 teaspoons vanilla extract
2 teaspoons flax seed meal
1 1/8 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
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PREP
20 mins
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COOK
20 mins
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READY IN
1 hr 40 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. Combine the soy milk and vinegar in a measuring cup. Let stand for about 5 minutes to thicken.
- In a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. Mix in the soymilk. Combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. It is okay for the batter to be slightly lumpy. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Nutrition
Calories: 227 kcal
Carbohydrates: 26.5 g
Cholesterol: 0 mg
Fat: 12.1 g
Fiber: 1.4 g
Protein: 4.4 g
Sodium: 202 mg