Photo credit and recipe here.
1 2/3 cups walnut, toasted
2 tbsp sugar in the raw
1/2 tsp salt
1/2 tsp ground cinnamon
1 tbsp orange juice
1 3/4 cups unbleached flour
2 tsp baking powder
1/3 cup butter, softened
2/3 cup sugar in the raw
Egg replacer for 1 egg
1/2 cup orange juice
1/4 cup vanilla almond or soy milk
vegan frosting (optional, goes on top)
1. Preheat oven to 350 degrees F. Line 12 muffin cups with bake cups or lightly coat with nonstick cooking spray; set aside. In food processor finely grind nuts with 2 tbsp sugar, 1/4 tsp salt, and cinnamon. Add 1 tbsp orange juice; process until combined. Using a spoon, shape some nut mixture into 12 balls; set aside remaining.
2. Combine flour, baking powder, and 1/4 tsp salt; set aside. Beat butter with mixer for 30 second; beat in 2/3 cup sugar. Beat in egg replacer, orange juice and almond milk on low until combined. Gradually add flour mixture; beat just until combined. Don’t over beat batter.
3. Spoon batter in muffins cups only half way. Add walnut balls, pressing in lightly. Top with remaining batter.
4. Bake for 20 mins or until lightly golden brown. Let cool for 5-10 mins. Remove from pan and top muffins with a drizzle of vegan frosting and sprinkle of remaining nut mixture. Enjoy!