Dairy Free/ Dessert/ Egg Free/ Gluten Free/ No added sugar/ Soya Free/ Wheat Free/ Yeast Free

Egg Free Muffins

Here we go my first attempt at egg free muffins and it worked. What’s more these muffins are sugar free and gluten free too. I still can’t believe that the egg free muffins rose, like proper muffins and they taste good too, actually like a proper cake something I haven’t tasted for a long time.

Egg free muffins

Egg Free Muffins Ingredients (6-8 muffins):

  • 8oz Gluten free flour – I used 50% Rice Flour 50% Gram Flour
  • 2 1/2 tsps Gluten free baking powder
  • 2 tbsps dessicated coconut
  • 1 tbsps Agave Nectar (2 big squeezes)
  • 1/2 tsp salt
  • 1tsp Ener-G Egg replacer (beaten in 2 tbsps of water)
  • 1/2 pint milk ( I used 50% rice milk 50% soya milk)
  • 3 tbsps oil

To make the egg free muffins, preheat oven to 200 degrees C (Gas mark 6). Sift the flour, baking powder and salt together. Stir in the dessicated coconut and agave nectar.

In a separate bowl combine the egg replacer, milk and oil. Add at once to the flour mixture and stir to combine thoroughly.

Pour the muffin mixture into greased muffin or fairy cake tins then bake in the over for 25 or until done. Pop the muffins out of the tin to cool, or if like me eat straight from the oven.

I am really excited to try lots of different flavours of egg free muffins, as this recipe can really form the basis of any muffin flavour. Give them a try, as I would love to know what you think.

You Might Also Like

3 Comments

  • Reply
    Claire McAuley
    July 13, 2009 at 11:30 am

    ooh, they look yummy mate, good one! There’s a fair glug of oil in them though – do you think that could be reduced and made up with something else?

  • Reply
    Miranda
    July 13, 2009 at 11:36 am

    Hola mi amigo… If you do it with a proper measure its not as much as its sounds and with no other fat being in them I think as a treat they are not too bad. However if you are using entirely rice milk (which contains oil) I would replace the oil with water and also I think the recipe would work with half as much of the oil which I will try next time.

  • Reply
    Claire
    July 28, 2009 at 1:05 pm

    calling all fellow fussy foodies – I have good news…I’ve just made a chocolate version of these egg free muffins – replacing 2oz of flour with cocoa powder & the coconut with ground almonds. As I can’t have soya, I used 50% Hazelnut & Almond Rice Milk, 50% Original Rice Milk and they have worked an absolute treat.

    Great base recipe Miranda, which can be adapted to suit all sorts of flavours. I’m excited for my afternoon snack now – hot oatly with cinnamon and a chocolate muffin are calling :o)

  • Leave a Reply