Versitile Muffins Batter - Dairy Free
"This is a very forgiving recipe, I have added blueberries, raspberries, vanilla, and nuts. I eyeball that and use what I have. This is a low-sugar recipe, I find the fruit add's a nice sweetness. If you like a sweeter muffin, try doubling the sugar!
Make plain or add fruit. Batter should be lumpy for best muffins."
photo by Haileigh C.
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
12 muffins
ingredients
directions
- Preheat oven 375, use paper muffin cups or grease pan.
- Sift flour, sugar, baking powder and salt into a bowl, form a well in center.
- Mix oil, water and eggs together and then pout into the well.
- Stir just until flour is moistened. Add fruit in using.
- Spoon batter into prepared muffin cups.
- Bake for 15 - 20 minutes, until lightly browned.
Questions & Replies
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Do you have to preheat the oven or anything?
Reviews
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Enjoyed this immensely, thank you! I added some cashews, raisins, dried papaya chunks, coconut chips and bourbon vanilla extract. After spooning portions into greased (with coconut oil) baking/muffin tray I topped 'em all with a little sprinkle of sugar and granola. -
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I just made these muffins. I used mashed fruit cocktail with the juice. Turned out really nice and the pieces of fruit makes them have a different taste. I will be making them for a school tomorrow for morning snack. We have a lot of allergies in the school. These will work great no dairy.
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Made these into mini muffins with my 6yr old easy to follow recipe -
Very easy recipe (had everything already in pantry) kept it just as it was and added EnjoyLife chocolate chips (dairy allergy kid) I was tempted to add vanilla or something to it but glad I didn’t. It came out like a biscuit/muffin. Kids put Earth Balance vegan butter on them and ate them up. -
Wonderful. Muffins turn out light and delicious. Used 1/3 cup sugar and added cinnamon, nutmeg, ginger, grated carrot and grated apple and vanilla. This ones going in my recipe book!
see 15 more reviews
Tweaks
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i doubled the sugar and added vanilla essence -
I substituted vanilla almond milk for the water and soaked and blended flax seed for the egg. They came out great!
RECIPE SUBMITTED BY
Most of my recipes are dairy free since I discovered many years ago that I am lactose intolerant. While I have had to give up some much-loved recipes, we have discovered that most can be modified to accommodate the changes to our diet. Most of my recipes say dairy free but there are a few from my childhood that may have dairy! I also have an intolerance to MSG so we spend a lot of time reading labels. Usually, it is just easier to cook from scratch, so we don't use many pre-made foods from the grocery store.</p> I like recipes I can make with minimal ingredients, real food I have in my kitchen, that are also easy to make!
