Malt-o-Meal Mini Muffins

These mini muffins are as much fun to make as they are to eat. I love the tiny crunchy texture of every bite. These Malt-o-Meal Mini Muffins will be a hit at any party or brunch. They also make ideal secret sister gifts or can be wrapped and used as a sweet hospitality gift.

1 1/4 cups whole-wheat pastry flour

3/4 cup Malt-o-Meal cereal, dry

1/2 cup Sucanat

1 tablespoon Rumford baking powder

1/2 teaspoon salt

3/4 cup Silk vanilla soymilk

1/4 cup canola oil

1 tablespoon vanilla

1 1/2 teaspoon EnerG egg replacer

2 tablespoons water

1. Mix together dry ingredients.

2. In a small bowl, whisk together the water and egg replacer until foamy. Add all liquids to the dry ingredients and mix well.

3. No need to oil nonstick muffin pans. Using a tablespoon scoop, fill mini muffin tins. Bake at 375 degrees F for 10 minutes. Allow to cool for 5 minutes before removing from tins. If baking in mini-flowerpots, fill 2/3 full and increase baking time to 17-20 minutes. Watch muffins carefully so they do not over-brown.

Tip: Use the edge of a spoon to help remove muffins from pan.

Makes 42 muffins