Saturday, 2 March 2013
Eggless Dairy-free Muffin Recipe
I have wanted to share this for a while as it is my "Go to" recipe when I don't have anything to pack for school.
It is also my "Go to" when I have people over and I need a super quick treat to pull out of nowhere.
It is egg free and dairy free, so it is great for people with allergies. I would like to say I invented this recipe, but it is actually my Sister-in-Law's. She has children with lots of allergies, so she trialled every egg/dairy/wheat free recipe going until she found a few that didn't flop.
When my first son was a baby he developed a bit of eczema, I could control it with cutting out dairy (and I cut eggs out for good measure). He eats dairy now without too much hassle, but we cut it out for a while if he starts to get eczema again.
Anyway, these muffins are seriously easy and are a great freezer staple to have on hand for lunchboxes, drop in guests, even with a coffee at morning tea. You won't be disappointed!
Step by step instructions:
Firstly, find yourself two bananas that are past their best. I don't know anyone who doesn't have a couple of sad looking bananas in their fruit bowl, so it is perfect for using up those bananas no one can bear to look at anymore.
My hot tip is to freeze crappy bananas, if you have them lying around and then you always have a steady supply.
Throw those sad bananas in your mixer. If you don't have a mixer, don't stress! You can mash bananas with a fork and mix this by hand. Not very hard!
Pop a cup of sugar in, and mix on low until combined.
It will look like this.
Put 2 cups of Self-Raising flour in.
Put a tablespoon of vanilla essence and 2/3 of a cup of canola oil. (I try to use Dick Smith's as it's Aussie).
It will look like this.
Mix all that stuff up on low until just combined.
Don't overmix it or it will be tough and dry!
Now is the time to add the milk. I usually don't measure it, but you could put 1 cup of rice milk in and then see if it is enough. I make sure the batter is not too claggy, but not too runny - if you know what I mean.
It should look a bit like this.
You can substitute Soy milk instead of rice milk. Hell, you could make it with dairy if you feel like.
There is no need for eggs though, since the banana binds it all together.
Spoon that mix into muffin pans and bake it at about 160 degrees (Celsius). For about 20 minutes, or until golden brown.
Cool in tin for 5 minutes and place on a wire rack to cool further.
I like to bag them in freezer bags ready for lunches, or if you have time gladwrap them individually - and then you can throw them straight in those lunchboxes. Saving you time in the school rush - win/win!
There you have it, the easiest recipe ever, and done in under half an hour.