Vegan Cinnamon Muffin Doughnut Holes
1 1/2 tablespoons ground flaxseed meal plus 4 1/2 tablespoons water, mixed and allowed to sit for 15 minutes
(If you do not need these to be vegan, you can use 1 whole egg plus one egg white)
2 cups all-purpose flour (or one cup white and one cup whole-wheat...I used one cup white and one cup white whole wheat)
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
dash salt
pinch of nutmeg (optional)
1/4 cup vegetable or coconut oil
1/2 cup plain or vanilla coconut milk yogurt
1/2 cup unsweetened almond milk
1 cup sugar mixed with 1 TB cinnamon in a large container with a lid or a gallon zip bag
1/2 cup vegan butter, melted (I used a pie plate)
Heat oven to 375 degrees. Coat a doughnut hole pan or a mini muffin pan or a doughnut pan VERY WELL with cooking spray.
Combine flour-nutmeg (if using) in a large bowl. Make a well in the center and add flaxseed mixture, oil, yogurt, and almond milk. Stir just to combine.
Portion into prepared pan(s) just to fill wells. Bake for 7-10 minutes or until "muffins" spring back when pressed in the center. Cool in pans a few minutes, then remove to a rack. Cool a few minutes on the rack. Coat each in melted butter, then shake in cinnamon (can do this in batches of several at a time). Best eaten the same day. This is generally not a problem.
Makes a couple dozen mini "doughnut holes" or mini muffins.