Egg-free Muffins

30 Minutes
Taste: Plain Delicious
Cost: Expensive Cheap
Difficulty: Difficult Easy
About The Recipe
Cuisines
  • American
  • Vegetarian
Serving Size
6 servings
Category
  • Bread & Pastry

This recipe can be adjusted to suit everyone's tastes and needs. There is no oil, no egg, no dairy to be found in this recipe, so it is suitable for vegans! It is also a small batch, only making about six muffins.

Ingredients
All-purpose flour1 Cup
Applesauce1/2 Cup
Baking powder1/2 tsp.
Baking soda1/2 tsp.
Brown sugar1 Tbsp.
Cinnamon1/4 tsp.
Granulated sugar2 Tbsp.
Ground clovespinch
Ground gingerpinch
Ground nutmegpinch
Lemon Juice2 tsp.
Soy Yogurt1/4 Cup
Vanilla extract1/2-1 tsp.

Cooking Instructions
1. Mix all dry ingredients together. In a separate bowl, mix the liquids together. If baking during the winter months, it might be best to add a little more lemon juice or some soy milk to keep the batter moist.

2. Add the liquid mixture to the dry ingredients. Mix only until combined, DO NOT OVERMIX!

3. Generously scoop mixture into muffin trays, filling each about 3/4 full. For easy clean-up, use paper or tinfoil muffin liners or the new silicone cupcake liners. Bake at 375 for about 15 minutes or until a toothpick inserted in the center comes out clean.
Post a comment

Please login to post your comment


125

recipes online

add your recipe

42,243

visitors served

Add your recipe

Know someone who loves sharing recipes? Invite them to share