I am constantly losing my favorite recipes. I print them out and put in a folder in the kitchen, and every time a kid gets hold of the folder and a few disappear. So, I don't want to lose this egg-free, dairy-free muffin recipe again. It was given to me by a lovely homeschool mom I know, and is one of our favorite breakfast things because it is easy and fast to make.
Updated Basic No-Egg Muffins – makes 24
•4
c. flour or a mix of flour, cornmeal, oatmeal. We use whole wheat
flour with a handful of whatever other flours/grains sound yummy that
day.
•½ tsp salt
•½ tsp cinnamon
•1 ½ c. sugar
•2 T. baking powder
•1 3/4 c. water
•½ c. oil
•1 cup mashed fruit
•1 tsp vanilla or other flavoring (optional)
Preheat
oven to 375 F. and spray your muffin pan with nonstick spray. In a
bowl stir together all dry ingredients. Add wet ingredients and stir
well. Spoon batter into 24 muffin cups – 1/2 to 3/4 full. Bake for
18-20 minutes or until cooked through. Remember, ovens vary and the
type of pan you use matters. I find that metal pans cook quicker than
silicone. Adjust your time to fit your oven!
Variations We Enjoy:
We
like to add 1 c. chocolate chips to the batter for just about any
flavor. For the fruit we use any of the following with appropriate
spices we enjoy:
•1 can of pumpkin with extra cinnamon
•1 cup mashed sweet potatoes a lot like pumpkin and gets a veggie in!
•1 cup mashed banana with Maple flavoring
•1 cup unsweetened applesauce
•1 cup frozen blueberries, slightly thawed and drained.
