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Egg Free Muffins

Posted on Mon Jul 2009 by Miranda

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):

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.

3 responses to “Egg Free Muffins”

  1. Claire McAuley says:

    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?

  2. Miranda says:

    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.

  3. Claire says:

    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)

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