Dairy Free Blueberry Muffins Recipe

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3/4 cup white sugar
• 1/4 cup oat bran
• 1/4 cup quick cooking oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries
• 1 banana, mashed
• 1 cup soy milk (you can use buttermilk if you don’t have lactose issues)
• 1 egg
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Grease a 12 cup muffin pan, or line with paper muffin cups.
3. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, baking powder, baking soda and salt.
4. Gently stir in the blueberries.
5. In a separate bowl, mix together the mashed banana, soy milk (or buttermilk), egg, oil and vanilla.
6. Pour the wet ingredients into the dry, and mix just until blended.
7. Spoon into muffin cups, filling all the way to the top.
8. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

[Recipe Courtesy of LA Whining and Dining]

You are reading Dairy Free Recipe: Blueberry Muffins. This post is the property of Recipe Bay © 2008.

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Gluten Free/Dairy Free Rice Bran Muffins

Ingredients:

• 1 c sweet brown rice flour      
• ¼ c teff flour      
• ¼ c rice bran               
• ¼ c tapioca flour    
• ¼ c non-GMO corn starch   
• 1 tsp baking soda    
• 1½ tsp aluminum-free baking powder       
• ½ tsp each salt and xanthan gum       
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ c Earth Balance spread
• 1/3 c Sucanat or Rapadura
• 2 eggs
• ½ tsp vanilla extract
• 1 c organic raisins

Directions:

1. Preheat oven to 350 degrees.
2. Grease a muffin tin or two (for 12 muffins) and set aside.
3. Using mixer, cream Sucanat or Rapadura with butter (or Earth Balance spread). 
4. Add eggs, peeled bananas, and vanilla.  Beat until smooth. 
5. Combine remaining dry ingredient together, and add blend to wet mix with hands or a spoon. 
6. Scoop batter into muffin tins, filling each cup to the top. 
7. Bake 20-30 minutes, or until muffin bounces back when pressed lightly.

[Recipe Courtesy of Go Dairy Free]

You are reading Gluten Free Recipe: Rice Bran Muffins. This post is the property of Recipe Bay © 2008.

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Dry Ingredients:

• 1 cup whole spelt flour
• 1 cup sifted spelt flour
• 1 tbs ground flax
• 1/2 cup sugar
• 4 tsp baking powder
• 1/2 tsp salt

Wet Ingredients:

• 1 large egg
• 3 tbs olive oil (or vegetable oil)
• 1 tsp vanilla
• 1/2 cup rice milk (or other low-fat milk)
• 1/2 cup applesauce

Optional Ingredients:

• 1/2 or 3/4 cup fresh berries
• 1/2 cup mini chocolate chips (dairy-free)

Directions:

1. Gently fold wet ingredients into dry with a spatula.
2. When about 2/3 mixed, add berries and chips.
3. Important: Do not over stir. Otherwise, the muffins will get hard and dense.
4. Spoon batter into greased 12 cup muffin tin. (I rub olive oil in the muffin cups with a paper towel).
5. Bake at 400° for 12 minutes.
6. Take out of oven, and let the muffins sit for 2-3 minutes and remove to cool on a baking rack.
7. While the muffins are warm in the muffin tin, you can sprinkle the tops with sugar, or mix sugar plus melted dairy-free butter (like Earth Balance) and brush it on top.

[Recipe Courtesy of Tastes Like Food]

You are reading Dairy Free Recipe: Chocolate Chip Mulberry Muffins. This post is the property of Recipe Bay © 2008.

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