Muffins are basically cupcakes. The main difference is that no one will judge you for eating a muffin for breakfast. (For the record, I don't think there's anything wrong with a cupcake filled breakfast. Sounds like my idea of heaven actually.)

These muffins are super classy. Consider your ass warned for being called boujee when you serve them.

Makes 8 muffins

2.75 oz sugar (about 1/3 cup)

2.25 oz brown sugar (about 1/4 cup)

1/3 cup oil

1/2 cup almond milk

1/2 tsp lemon juice

2 tsp vanilla

1/3 cup water

2 Tbsp ground flax seed

11 oz flour (about 2 1/4 cups)

1 Tbsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 Tbsp chopped fresh rosemary (fresh is best, if using dry make sure you grind it a bit)

1 apple, diced (I prefer Gold Rush apples if you can find them or Granny Smith will do nicely)

1/4 cup powdered sugar

1 Tbsp maple syrup

1/2 tsp vanilla

1/2 - 1 tsp water

Preheat the oven to 350° F.

Line a muffin tin with papers. (If you'd rather, you can also well grease a muffin tin instead. Life is full of choices so make the one that is right for you.)

In a small bowl add the water and ground flax seed. Stir and set aside to allow the mucilage in the flax to start to gel up.

In a medium bowl combine the almond or soy milk and lemon juice. Stir and set aside for a minute to allow the vegan buttermilk to develop. 

Add the oil and vanilla to the milk and stir until blended. 

Add the flax seed and stir to combine.

In a large bowl combine the dry ingredients and whisk together. (Note: if you're using fresh rosemary, chop it up. If using dry, partially crush it in a mortar and pestle.)

Add the wet ingredients to the dry and mix until almost combined.

Add the diced apple. Gently mix the batter until just combined. Do not over-mix!

Fill 8 muffin tins to the top.

Bake at 350° F for 20-22 minutes. Test the muffins with a toothpick to see if they are done. If the toothpick doesn't come out clean, bake for a few more minutes and test again.

Remove the muffins from the tin and cool on a wire rack completely. Once cool, prepare the optional maple topping by combining all ingredients in a small bowl and drizzle over the muffins.

Nutritional information: Per muffin 175 cal., 3.75 g protein, 9.5 g fat