Food recipes
Egg-Free Blueberry Muffins
Egg-Free Blueberry Muffins Ingredients: wheat flour, white, all-purpose, unenriched sugars, brown spices, cinnamon, ground butter, without salt egg substitute, powder water, bottled, generic milk, fluid, 1% fat, witho...
Egg-Free Blueberry Muffins
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
butter, without salt
egg substitute, powder
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
blueberries, raw
Directions:
Preheat oven to 400 degrees F. Grease bottoms of 12 standard muffin cups or line with paper baking cups.
To make topping, mix flour, brown sugar, and cinnamon together in a small bowl.
Cut in butter using a pastry cutter or 2 knives, until a coarse meal is formed.
Set aside.
In a small dish, combine egg replacer and warm water.
Stir gently with a fork until well mixed.
In a large bowl, beat milk, oil, and egg replacer mixture.
Stir in flour, sugar, baking powder and salt just until moistened.
Mixture will be lumpy, but do not over-mix.
Fold in blueberries.
Spoon batter into muffin cups about 2/3 to 3/4 full.
Sprinkle each with about 1 tablespoon of the topping.
Bake 2022 minutes or until lightly browned.
Allow muffins to cool in the pan for about 5 minutes and then remove to a wire rack.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
butter, without salt
egg substitute, powder
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
blueberries, raw
Directions:
Preheat oven to 400 degrees F. Grease bottoms of 12 standard muffin cups or line with paper baking cups.
To make topping, mix flour, brown sugar, and cinnamon together in a small bowl.
Cut in butter using a pastry cutter or 2 knives, until a coarse meal is formed.
Set aside.
In a small dish, combine egg replacer and warm water.
Stir gently with a fork until well mixed.
In a large bowl, beat milk, oil, and egg replacer mixture.
Stir in flour, sugar, baking powder and salt just until moistened.
Mixture will be lumpy, but do not over-mix.
Fold in blueberries.
Spoon batter into muffin cups about 2/3 to 3/4 full.
Sprinkle each with about 1 tablespoon of the topping.
Bake 2022 minutes or until lightly browned.
Allow muffins to cool in the pan for about 5 minutes and then remove to a wire rack.