• 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


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