Yield: 6 muffins  

Ingredients:  

1 cup of milk  

2 Tbsp. canola oil  

1 tsp. vanilla extract 1 egg or 1 ½ tsp egg replacer (Note: we use Ener-G brand egg replacer)  

1 ¼ cup flour  

½ cup sugar  

¼ tsp salt  

2 tsp baking powder 

Directions:  

1. Preheat oven 350 degrees F.  

2. Line a muffin pan with 6 muffin liners.  

3. Combine dry ingredients.  

4. Mix in wet ingredients.  

5. Divide the batter into the 6 prepared muffin liners. Depending on the size of your muffin tin, you may need to fill the muffin liners all the way to the top. If you make more than 6 muffins, please note how many muffins you made and bring ALL muffins with you on the day of the challenge.  

6. Pour in muffin cups and bake for 30-35 minutes until golden brown and firm to the touch