Versitile Muffins Batter Dairy Free Food

BEST EVER (AND MOST VERSATILE) MUFFINS!

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.

VERSITILE MUFFINS BATTER - DAIRY FREE

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.

ONE-BOWL CORNBREAD MUFFINS (GLUTEN-FREE, DAIRY-FREE)

Steps:

• Heat the oven to 350F.
• In a large bowl, whisk together the coconut oil, eggs, honey and almond milk until smooth. Add the oat flour, cornmeal, baking powder, and salt, stirring until just combined.
• Spoon 2-3 heaping tablespoons of the batter at a time into a greased muffin pan.
• Bake for 15-18 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
• Serve warm or cool completely and store or freeze.