Kids and Allergies sweet treat Friday: Egg-free blueberry cream muffins
Submitted by Debra on Thursday, 25 September 2008
No Comment
I've been in love with this blueberry muffin recipe for so long that, other than substituting for eggs, I've left it in its pristine, fat-laden state and skipped my usual evil mommy tricks aimed at making breakfast foods healthy. No graham flour shall ever touch it! Just indulge and enjoy.
This is an incredibly rich muffin in its eggy form, and only slightly less so in its egg-free version. That tends to happen, though, when you use a cup of oil and two cups of sour cream for two dozen muffins. The moistness also means it molds quickly, so unless you're ready to go on a huge blueberry bender, freeze half the batch.
When I started baking egg-free, I used yeast as the substitute. I've stuck to that for this recipe, because the yeast seems to help give the muffin a bit more needed structure -- the eggy version is almost too moist to stand up outside the muffin paper.
Egg-free Blueberry Cream Muffins
4 tsp yeast, combined with 1 c warm water (4 eggs in the original version)
2 c. sugar
1 c. vegetable oil
1 tsp. vanilla
4 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
16 ounces cups sour cream
2 c. fresh blueberries -- I've also used frozen.
Beat yeast and water with a mixer. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream . Gently fold in blueberries. Spoon into 24 greased muffin tins. Bake at 400 for 20 minutes.
Guys' review:
Little Guy: He loves it so much I wouldn't need to freeze half of it if only ...
Big Guy: Hates it, but he's been inexplicably off blueberries for the past six months or so.
My review:
Have I mentioned that this is such a great muffin that I'll never try to make it healthy?
Copyright 2008 Debra Legg. All rights reserved.
This is an incredibly rich muffin in its eggy form, and only slightly less so in its egg-free version. That tends to happen, though, when you use a cup of oil and two cups of sour cream for two dozen muffins. The moistness also means it molds quickly, so unless you're ready to go on a huge blueberry bender, freeze half the batch.
When I started baking egg-free, I used yeast as the substitute. I've stuck to that for this recipe, because the yeast seems to help give the muffin a bit more needed structure -- the eggy version is almost too moist to stand up outside the muffin paper.
Egg-free Blueberry Cream Muffins
4 tsp yeast, combined with 1 c warm water (4 eggs in the original version)
2 c. sugar
1 c. vegetable oil
1 tsp. vanilla
4 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
16 ounces cups sour cream
2 c. fresh blueberries -- I've also used frozen.
Beat yeast and water with a mixer. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream . Gently fold in blueberries. Spoon into 24 greased muffin tins. Bake at 400 for 20 minutes.
Guys' review:
Little Guy: He loves it so much I wouldn't need to freeze half of it if only ...
Big Guy: Hates it, but he's been inexplicably off blueberries for the past six months or so.
My review:
Have I mentioned that this is such a great muffin that I'll never try to make it healthy?
Copyright 2008 Debra Legg. All rights reserved.
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