Egg-free, Dairy-Free Raspberry Muffins

Egg-free, Dairy-Free Raspberry Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 110.6
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 62.3 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.2 g

View full nutritional breakdown of Egg-free, Dairy-Free Raspberry Muffins calories by ingredient
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Introduction

My son is allergic to egg and dairy products, so I adapted this for him from a recipe that my mother gave me. These muffins aren't very sweet, but you could add some extra sugar or splenda to the recipe if it is not to your taste. I don't advise replacing all of the sugar in the recipe with splenda (or any other sweetener), since it could have an effect on the over-all result of the muffins. If you don't mind a couple of extra calories, try adding some white chocolate chips or nuts to the recipe. My son is allergic to egg and dairy products, so I adapted this for him from a recipe that my mother gave me. These muffins aren't very sweet, but you could add some extra sugar or splenda to the recipe if it is not to your taste. I don't advise replacing all of the sugar in the recipe with splenda (or any other sweetener), since it could have an effect on the over-all result of the muffins. If you don't mind a couple of extra calories, try adding some white chocolate chips or nuts to the recipe.
Number of Servings: 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

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.

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