Egg-free Muffin – Muffin recipe for kids with food allergiesLori Sandler
Makes 12 muffins
- 2 cups all- purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup soy milk
- 1/4 cup canola oil
- 1 tablespoon white vinegar
- 1 cup berries such as strawberries, raspberries, blueberries, or a combination
- Divvies Semisweet Chocolate Chips (optional)
Preheat the oven to 350 degrees.
Lightly coat 12-well muffin pan with nonstick baking spray.
Whisk the flour, baking soda, and salt in a medium mixing bowl. Set aside.
In a separate mixing bowl using an electric mixer, beat the sugar, soy milk, oil, and vinegar on medium speed.
Add the dry ingredients to the wet ingredients and beat well. Scrape down the sides of the bowl well, and continue beating.
Fill the muffin wells with batter, about two-thirds full. Distribute ½ cup of berries and/or chocolate chips evenly into each muffin and gently stir so they are enveloped with batter.
Bake the muffins for 23 to 28 minutes. Halfway through baking, divide the remaining ¼ cup of berries among the muffins and place a few on top of each.
When the muffin tops become lightly browned, insert a toothpick. When it comes out clean, the muffins are done.
Remove from the oven and allow to cool on a wire rack for 5 minutes. Gently invert the pan to release the muffins and continue cooling on the rack.
Recipe from The Divvies Bakery Cookbook by Lori Sandler. Copyright (c) 2010 by the author and reprinted by permission of St. Martin’s Press.