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Dairy free/egg free apricot almond muffins
This is a great recipe for a breakfast muffin on the go if you suffer from dairy and/or egg allergies like I do. I have had to re-design some family favorites, and this had been one of the most satisfying remake and closest to the Apricot-Almond Bread originally from the Moosewood Cookbook. (I have made a gluten/wheat free version once, but it needed more water and had to sit a few minutes before baking.)
CALORIES: 280.8 |
FAT: 6.3g |
PROTEIN: 5.7g |
CARBS: 53.7g |
FIBER: 4g