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Thursday, September 4, 2008
Dairy, Egg, Soy, Corn, and Barley-free Muffins
"Banana" Muffins
You will need: a small, medium, and large mixing bowl; sugar, canola oil, 2 bananas, ENER-G egg replacer, salt, baking powder, and unbleached white flour.
Preheat oven to 400 degrees.
Spray 24 muffin cups with Canola oil spray.
1. In small bowl, mix 3 tsp. ENER-G Egg Replacer with 4 TB. warm water. Set aside. [or beat 2 eggs.]
2. In large bowl, mix 3 1/2 cups Natural Unbleached White Flour [or all-purpose if not allergic to barley], 4 TB. sugar, 5 tsp. (Featherweight or ENER-G brand) baking powder, and 1 1/2 tsp. salt. Set aside.
3. Mix 1 1/2 cups of water [or a safe milk], 1/2 cup sugar, 2/3 cup Canola oil, and 2 mashed bananas.
Combine the ingredients of all three bowls together. Spoon one heaping tablespoon of combined mixture into each of the 24 mufin cups and bake for 15 minutes at 400 degrees.
OPTIONAL: Add one cup of chocolate chips or dried fruit to batter.
NOTES: These freeze beautifully and are great for food allergic children to have at parties.
Muffins can be frosted once cooled. Or cover with chocolate chips when warm, then spread the chocolate with a knife after 3-5 minutes to make a chocolate icing.
Bananas are not necessary, but when using egg replacer the bananas help make the muffins moist. |
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