Wednesday, May 25, 2011

Egg Free Date Muffin Recipe

I only had 1 egg left but I needed to make more than 12 muffins. So I used the egg to make Delicious Blueberry Muffins and then decided to make a second kind of muffin that didn't require eggs. This uses half whole wheat flour. Here's a great one for egg free date muffins. Next time I'll add nuts too. I'll also try it with half the sugar because dates are sweet as it is. I did use the full cup this time though and they were still delicious! Yum! Great for breakfast.



 


12 muffins

Ingredients
1 cup chopped dates
1 teaspoon baking soda
1 cup sugar
1/8 cup margarine
1 tablespoon corn syrup
1 cup boiling water
1 cup whole wheat flour
1 cup all purpose flour

Directions
Preheat oven to 400F. Line a muffin tin with 12 paper cups.

In a bowl, mix dates, baking soda, sugar, butter and corn syrup. Add boiling water and stir it up. Let cool for 10 or 15 minutes.

Mix flours together then stir in the date mixture until well combined. Divide between 12 muffin cups. About 1/3 cup of batter each. I used an ice cream scoop.

Bake for about 12 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to wire racks to cool completely.

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Original recipe from Egg Free Baking as a Wholemeal Date Loaf.

1 comment:

  1. My son is allergic to eggs so always on the lookout for good egg free recipes...he is also the fussiest eater in the word, so always on the lookout for ways to sneak goodies into him! I added a grated carrot to the recipe and used all white flour as that is what I had. I also used golden syrup instead of corn as again that is what I had...these were fantastic! They rose beautifully although needed a bit longer than 12 minutes in my oven. I might try them again with some pumpkin seeds too as he is allergic to nuts, but think a crunch would be great...rolled oats...oh the list is endless...thanks for a great recipe!

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