Who doesn’t love the best part of the muffin? The top!
These stack beautifully for a neat presentation.

Crumble Topping

• 2 tbsp. graham cracker crumbs
• 2 tbsp. brown sugar
• 2 tbsp. toasted sliced almonds
• 1 tbsp. margarine, softened

Muffins

• 2 tbsp. lemon juice plus soy milk to equal one cup
• 1½ cups flour
• ½ cup sugar
• 2 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• 2 tbsp. oil
• 1 tbsp. grated lemon rind
• 1 egg

Preheat oven to 400˚F. Grease and flour 2 muffin top pans.

In a small bowl, combine all topping ingredients. Set aside.

In a glass measuring cup, combine the lemon juice and soy milk. Place in a warm place and allow to curdle and thicken slightly.

In a medium bowl, combine the dry ingredients, mix well.

In a small bowl, combine the curdled soy milk, oil, lemon zest and egg; beat well. Add to the flour mixture; stir just until dry ingredients are moistened.

Divide the batter between the muffin top pans. Sprinkle the crumble topping evenly over the batter in pans.

Bake for 12 to 15 minutes, or until a toothpick inserted in center comes out clean. Immediately remove from pan.

Yield: 12 muffin tops.