2 c. flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 c. sugar
1 c. fruit (or other add-ins)
Blend all the dry ingredients with a spoon or fork and then add the fruit or add-ins. If you stir that into the batter while it is dry, the goodies stay suspended in the batter.
Add:
1/2 c. milk - soymilk or ricemilk. Ricemilk makes the outsides very tender and gives a nice little crisp to the tops.
1/2 c. applesauce
egg replacer for 2 eggs
1 tsp. vanilla
Blend only until everything is good and moist. Don't stir too much.
Bake at 375 for 30-35 minutes til a toothpick comes out clean. Makes 1 dozen small muffins or 6 large ones. I use my silicone muffin cups for these.
I have used blueberries, apples, bananas, and carrots for these and had great results with all of them. I think you could also use strawberries, cranberries, chocolate chips, peaches, and maybe even mandarin oranges. They are always very moist and delicious.
3 comments:
It's Sunday afternoon and it is pouring cats and dogs outside, so I am going to try your recipe for chocolate chip muffins. We will have themn with hot tea on a cold rainy day.
OK Vicki, They are in the oven. I changed the recipe as follows: Used Vanilla Lite Soy Milk, 1/2 cup of Blue Agave, 1 cup frozen blueberries, 1/4 cup pecan chips. I sprinkled turbinado sugar on top. It made 9 good sized muffins. I'll let you know how they turn out. Jack
We had our blueberry, pecan muffins and Pam said that she only likes the cinnamon rolls just a little bit better, but this is her second favorite dessert.
Great job Vicki!!!
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