Egg-free, Dairy-Free Raspberry Muffins

Name: Egg-free, Dairy-Free Raspberry Muffins Recipe
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 225g (8oz) whole grain flour; 1 tsp baking powder; 1 pinch salt; 1/4 cup sugar; Egg substitute for 1 egg (I used Orgran - if you are using a powder make it up according to the directions on the packet); 1 lemon juiced; 150 ml (5 fl oz) soy milk; 55g (2oz) dairy-free margarine melted; 70g (2.5oz) raspberries fresh or frozen

Minutes to Cook: 20

Number of Servings: 12

Ingredients

225g (8oz) whole grain flour1 tsp baking powder1 pinch salt1/4 cup sugarEgg substitute for 1 egg (I used Orgran - if you are using a powder, make it up according to the directions on the packet)1 lemon, juiced150 ml (5 fl oz) soy milk55g (2oz) dairy-free margarine, melted70g (2.5oz) raspberries, fresh or frozen

Directions

Preheat oven to 400 degrees F (200 degrees C) and line a muffin tin with 12 paper muffin cups. In a medium-sized bowl, mix the margarine, soy milk, lemon juice, vanilla essence and egg replacement. Set aside and in a seperate bowl, mix the flour, baking powder, salt and sugar. Make a well in the centre and pour in the wet ingredients. Stir and carefully mix in the raspberries. Spoon the mixture into the 12 muffin cups and place in the oven for 20 minute. Make sure to check on the muffins regularly so that they do not overcook. Because there are no eggs in the recipe, the muffins will be pale, but you will know they are cooked if you push on the tops and they spring back up.

Number of Servings: 12

Recipe submitted by SparkPeople user PSYCH3D.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving