Kids and Allergies sweet treat Friday: Egg-free blueberry cream muffins
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.
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.
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.