Dairy free/egg free apricot almond muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Dairy free/egg free apricot almond muffins calories by ingredient
Introduction
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.) 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.)Number of Servings: 12
Ingredients
-
Step one:
1 1/2 cups thinly sliced dried apricots
1 1/2 cups water (more can be added later if dry or using gluten free flour)
Step two:
2 1/2 cups flour
1 tsp. baking soda
2 tsp. baking powder (gluten free if needed)
1 tsp salt
1 tsp egg replacer (if using dry)
1 cup ground almonds
Step three:
2 tbs. dairy-free margarine or vegetable oil
1/2 honey or maple syrup
egg substitute (if using liquid) = one egg
1 tsp. vanilla extract
Directions
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.