2 c. flour

1/2 c. sugar

1/2 brown sugar, packed

1/4 c. cocoa

2 t. baking powder

2 t. chipotle chili powder

1 t. cinnamon

1 c. rice milk

1/3 c. olive oil

1 T. cider vinegar

1 t. vanilla

4 t. egg replacer (equivalent to 2 eggs)

4 T. water

3 T. sugar

1 1/2 t. chipotle chili powder

1/2 t. cinnamon

Preheat oven to 400º F

Mix together dry ingredients (flour, sugar, brown sugar, cocoa, 2 t. chipotle chile powder, cinnamon) in a large bowl.

In a small bowl, mix together the wet ingredients (rice milk, olive oil, cider vinegar, vanilla, egg replacer and water). Pour wet ingredients into dry ingredients and mix just until blended.

Pour batter into muffin tis lined with muffin papers.

Mix together 3 T. sugar and 1 1/2 t. chipotle chili powder. Sprinkle sugar mixture over the filled muffin tins. Bake for 15-20 min.

Muffins: Sweet and Savory Comfort Food by Cyndi Duncan and Georgie Patrick, p. 123

Yield: 14 muffins (189 calories per muffin)