When we lived in New Jersey, a few towns over from us was a cute little bakery. One day while running errands, I stopped in to get myself a treat. There I saw something I had never seen or heard of before. A donut muffin, or as my friend Jill calls them, duffins.  It is the perfect marriage of a muffin and a donut. It was lust at first sight. After one bite, I was hooked.  This before I went vegan.  Ethan however was already vegan, and I knew I had to find a way to make these for him.  A little experimenting and I nailed it. The flax seeds add a little nuttiness and really compliments the hints of cinnamon and nutmeg.



¾ cup soymilk
1 ½  tsp cider vinegar
1 TBL gound flax seeds
3 TBL HOT water
1/3 cup vegan butter
¾ cup sugar
1 ½ cups flour
1 ½ tsp baking powder
½ tsp salt
¼ tsp nuteg
¼ tsp cinnamon


½ cup sugar
1 TBL cinnamon
¼ cup melted vegan butter



1. Preheat oven to 350F. Grease muffin cups or line with paper muffin liners.

2. In a small cup mix soymilk and cider vinegar. Set aside.

3. In another small bowl, combine flax seeds and hot water. Stir until slightly thickened and gooey.

4.  In a medium bowl mix flour, baking powder, salt, nutmeg and cinnamon. Set aside.

5. In a large bowl, cream together earth balance and sugar. Add in flax seed/water mixture and stir until smooth. Add in flour mixture and stir to fully combine. Add soymilk/vinegar mixture.  Mix until fully combine and batter is smooth.

6.  Spoon batter into muffin cups, about 2/3 full.

7. Bake 20-25 minutes until toothpick comes out clean. While muffins are baking, prepare the topping by mixing together the cinnamon and sugar.

8. When done baking, cool slightly in pan. Remove from pan and cool until you can handle them.

9. Dip the tops of the muffins in the melted Earth Balance and then into the cinnamon sugar mixture.