Versitile Muffins Batter Dairy Free Recipes

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VERSITILE MUFFINS BATTER - DAIRY FREE



Versitile Muffins Batter - Dairy Free image

This is a very forgiving recipe, I have added blueberries, raspberries, vanilla, and nuts. I eyeball that and use what I have. This is a low-sugar recipe, I find the fruit add's a nice sweetness. If you like a sweeter muffin, try doubling the sugar! Make plain or add fruit. Batter should be lumpy for best muffins.

Provided by Chelle_N

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 7

2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons vegetable oil
2/3 cup water
2 eggs

Steps:

  • Preheat oven 375, use paper muffin cups or grease pan.
  • Sift flour, sugar, baking powder and salt into a bowl, form a well in center.
  • Mix oil, water and eggs together and then pout into the well.
  • Stir just until flour is moistened. Add fruit in using.
  • Spoon batter into prepared muffin cups.
  • Bake for 15 - 20 minutes, until lightly browned.

Nutrition Facts : Calories 164.6, Fat 7.8, SaturatedFat 1.2, Cholesterol 31, Sodium 200.3, Carbohydrate 20.4, Fiber 0.6, Sugar 4.2, Protein 3.2

BEST EVER (AND MOST VERSATILE) MUFFINS!



Best Ever (And Most Versatile) Muffins! image

These are wonderful for just throwing in your favorite ingredients---I don't need any other muffin recipes. Editing to add, based on a recent review: Be sure not to overmix muffins; if you do, they will be tough. They should still be lumpy when you are finished mixing them.

Provided by spatchcock

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 7

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 egg
1 cup milk
1/4 cup vegetable oil

Steps:

  • Preheat oven to 400°F (205°C).
  • Stir together the flour, baking powder, salt and sugar in a large bowl.
  • Make a well in the center.
  • In a small bowl or 2-cup measuring cup, beat egg with a fork.
  • Stir in milk and oil.
  • Pour all at once into the well in the flour mixture.
  • Mix quickly and lightly with a fork until moistened, but do not beat.
  • The batter will be lumpy. DO NOT OVERMIX. This will create tough/heavy muffins.
  • Pour the batter into paper lined muffin pan cups.
  • Variations: Blueberry Muffins: Add 1 cup fresh blueberries.
  • Raisin Muffins: Add 1 cup finely chopped raisins.
  • Date Muffins: Add 1 cup finely chopped dates.
  • Cheese Muffins: Fold in 1 cup grated sharp yellow cheese.
  • Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
  • Bake for 25 minutes, or until golden.

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