Saturday, May 24, 2008

Eggless Muffins

I got this recipe from a bed and breakfast I stayed at in New Zealand. I asked the owner if she had anything eggless, and she offered to make a batch of these for me without eggs. It originally calls for 2 eggs. I have since recreated them several times. It tastes great even without the pumpkin!

Ingredients (It's a big mixture so I usually halve it and keep the spice and raising agents the same)

2 cups self raising flour (which just means flour with baking powder, they have it at Ralph's)
1 1/2 cups brown sugar
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
100 grams of butter
1 cup cooked mashed pumpkin (can leave out)
1 cup yogurt or milk

Mix the dry ingredients together, then add the wet. Put it in muffin tins and place in pre-heated oven (I put it at 350 degrees).

It usually takes about 15 minutes. I have found it to be the most moist with yogurt.

Special thanks to Dunluce Bed and Breakfast in New Zealand, a place which I highly recommend.

Note: Here is the grinder I use to grind my spices. I am very happy with it:


amy said...

this recipe was great!! it was really easy and quick to make, less than twenty minutes, my whole family loved it

Lanie P said...

I'd love to try this but we use Gluten Free Flour. I'm wondering how much baking powder I should add to make it "self-rising"?