Thursday, February 21, 2013

Egg-free muffin recipe

Remember me mentioning the cruel irony of my-chickens-just-started-laying-eggs-but-now-I-can't-eat-them?

Well, it's kind of a drag. I happen to really like eggs. A lot. Few things are as yummy as an omelet.
And not only can I not eat omelets or fried eggs or poached eggs or boiled eggs or....
BUT I also can't enjoy waffles or pancakes or french toast or quiche or muffins or.... So, breakfast is pretty much a drag. 
I eat hot cereal. 
And sometimes I eat toast and fruit. But mostly hot cereal. (Which, btw, I have become a bit of an oatmeal connoisseur, and I must say a warm bowl of steel cut oats with fresh blueberries, brown sugar and slivered almonds is mighty fine). 

Anyway. Breakfast was getting rather boring, so I came up with this egg-less muffin recipe.

The first time I made them, I think I ate 6 or more (over the whole day period of course). They are scrumptious. Truly yummy. Admittedly, they don't have a fluffy muffin texture--they are a bit dense--but I truly didn't mind a bit. They are delicious and very versatile. 

I've toyed around with different versions of this egg-free muffin and really everything has been great. The recipe here is for lemon dried cranberry muffins but orange marmalade dried cranberry muffins are also good as is maple pecan muffins.

Without further ado, here is the recipe.

Egg-free muffins
makes 10 muffins
1 c. whole wheat flour
1 c. all-purpose flour
2 ½ tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
Dash of nutmeg
1/3 c. sugar
½ c. dried cranberries
2 Tbsp honey
2/3 c. almond milk (or rice, soy, cow…)
¼ c. coconut oil (or butter)
1 lemon, juiced and zested

  1. Preheat oven to 400. Lightly grease or use paper liners in 10 muffin cups.
  2. Sift together the dry ingredients in a bowl.
  3. In a separate bowl, mix the honey with the milk, coconut oil, lemon juice and lemon zest. Combine with the dry ingredients.
  4. Spoon into prepared muffin cups. Bake for about 20 minutes until golden brown and firm.

Note: For a variation, omit the lemon juice and zest and use jam or orange marmalade instead of the honey. For still another variation, omit the lemon juice and zest, use maple syrup instead of the honey and add coarsely chopped pecans.

Click here to print the recipe.


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