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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:
Saturday, May 24, 2008
Eggless Muffins
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2 comments:
this recipe was great!! it was really easy and quick to make, less than twenty minutes, my whole family loved it
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"?
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