Ingredients:

• 1 1/2 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup soy butter, at room temperature
• 1/3 cup vegan sugar
• 1 egg substitute
• 2/3 cup soymilk
• Topping:
• 2 tablespoons vegan powdered sugar
• 1/4 teaspoon ground cinnamon

Directions:

Preheat oven to 350F.

Combine flour, baking powder, nutmeg, and salt in medium mixing bowl. In a separate bowl, whip butter and vegan sugar until light and fluffy.

Add *egg substitute, and beat until well-blended. Add half of flour mix; stir until smooth. Add half of milk; stir again until smooth. Repeat.

Spoon batter into miniature muffin tins until 2/3 full. Bake for 20 minutes. Let cool 5 minutes before removing.

In a bowl, combine powdered sugar and cinnamon. Roll nuggets in sugar mix, and enjoy!

*egg substitute: 1 tablespoon ground flaxseed + 3 tablespoons water. Mix and let set 1-2 minutes before adding to recipe.

Serves: makes 30 nuggets

Preparation tim