We love muffins at our home especially fresh from the oven! Finding a recipe that meets the qualifications of soy free, dairy free, gluten free, chicken egg free and TASTES GREAT with good texture is well.......challenging! I have been hungry for a good pumpkin muffin...home baked!
I decided to try my hand at an idea to see if I could meet the cravings of my mind and stomach.
SUCCESS!!!!!!!!!!!!! In addition to the taste, the texture was very good!
2 cups of Trader Joe's Gluten Free Pumpkin Pancake Mix
1/2 tsp baking powder
1 tsp baking soda
2 T oil
3/4 c Trader Joe's Vanilla Coconut Beverage*
1 duck egg, lightly beaten **
1 tsp vanilla
1/3 c chocolate chips. See additional notes.
Stir until ingredients are just mixed. Pour into muffin tins 2/3 full. Bake at 350 for 15 to 17 minutes.
* If you do not have this dairy-free alternative on hand just what you normally would as a dairy/milk replacement.
** Other egg free replacements are 1 ripened banana, mashed. Or, 1 tablespoon applesauce. From my experience, a banana gives a better texture than applesauce. Both will give a rubbery texture which we do not prefer.
Additional notes, we enjoy chocolate chips but since they can add dairy to the recipe, I have been using Trader Joe's Roasted Cocoa Nibs. The other option is to use dark chocolate chips.
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