Dairy free/egg free apricot almond muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Step one:1 1/2 cups thinly sliced dried apricots1 1/2 cups water (more can be added later if dry or using gluten free flour)Step two:2 1/2 cups flour1 tsp. baking soda2 tsp. baking powder (gluten free if needed)1 tsp salt1 tsp egg replacer (if using dry)1 cup ground almondsStep three:2 tbs. dairy-free margarine or vegetable oil1/2 honey or maple syrupegg substitute (if using liquid) = one egg1 tsp. vanilla extract
1. Slice almonds thinly and add to water in saucepan. Bring to boil and simmer for 10 minutes.
2. Combine dry ingredients (incl. dry egg replacer).
3. Cool apricots slightly and add other wet ingredients (cool more if using liquid egg replacer).
4. Combine wet with dry ingredients until just mixed (add more water if necessary). Fill into 12 muffin cups.
Bake at 185°C/350°F for 25 minutes.
Makes 12 muffins.
Freezable-just reheat in microwave for 2-3 min.
Number of Servings: 12
Recipe submitted by SparkPeople user CYNANNA.
2. Combine dry ingredients (incl. dry egg replacer).
3. Cool apricots slightly and add other wet ingredients (cool more if using liquid egg replacer).
4. Combine wet with dry ingredients until just mixed (add more water if necessary). Fill into 12 muffin cups.
Bake at 185°C/350°F for 25 minutes.
Makes 12 muffins.
Freezable-just reheat in microwave for 2-3 min.
Number of Servings: 12
Recipe submitted by SparkPeople user CYNANNA.
Nutritional Info Amount Per Serving
- Calories: 280.8
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 412.9 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 4.0 g
- Protein: 5.7 g
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