Tuesday, May 11, 2010

Blueberry Muffins

I've never been one for eating alot of packaged food, especially the kind that lists more then twenty ingredients, or words that have to be looked up to figure out what they are.  That being said I try to cook as much as possible from scratch.  I love trying new recipes.

Over the years I developed a food allergy to eggs, wheat, and certain fruits which has really been challenging when it comes to cooking, especially baking.  So today to my delight I found a delicious, eggless recipe for blueberry muffins.  To find any kind of cake or cookie recipe that doesn't have egg, tastes good, and remains moist without being dense is always a great surprise.

So to those who have been searching for an eggless muffin recipe below is the recipe, including crumb topping I whipped up too.

1 1/2 cups plus 2 T. flour
1/2 cup plus 2 T. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. baking soda
1/4 cup milk-free margarine, melted
1 1/2 T. water, 1 1/2 T. oil, and 1 tsp. baking powder, mixed together
1 cup water
3/4 cup blueberries

Crumb Topping:
1/2 Flour
1/2 Sugar
1 1/2 Tsp Cinnamon
1/4 Butter Softened

Preheat oven to 350°. Line muffin tins with paper liners. Set aside. In large bowl, sift together 1 1/2 cups plus 1 T. flour; sugar, baking powder, salt, and baking soda. Set aside.

In separate large bowl, mix together margarine and water, oil, and baking powder mixture. Whisk together until mixed well. Add water. Mix well. Combine margarine mixture and flour mixture; stir well. Coat blueberries in remaining flour. Fold blueberries into batter.

Spoon batter into prepared muffin tins. Mix crumb ingredients together with fork and sprinkle on top of muffins. Bake 25 minutes, or until toothpick inserted in center comes out clean. Remove from oven; cool on wire rack 5 minutes. Move muffins to wire rack to cool thoroughly.

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