Recipe by GINGER P
"Perfect for those who can't eat eggs."
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whole wheat flour
I wanted to make muffins, but had no eggs in the house. this recipe was a great starting point.
- 1/2 c of the flour for 1/2 c rolled oats.
- 1 c of the sour cream for 1/2 c plain yogurt and 1/2 c milk.
- half the sugar
- 1/2 c bran
- 1/2 tsp baking powder (i knew these would be heavy)
- 1 tbsp cooking oil
- 1 c rasins
- 1 c frozen mized berries
these muffins turned our SUPER, and i will definitely make them again. you can not tell the difference without the eggs.
i ended up having to make these completely different as not only was i out of eggs, but out of sour cream as well. so here is my totally crazy recipe. 2 cups whole wheat flour 1/2 tsp salt 1/2 tsp baking soda 2 tsp baking powder 1 tbsp cinnamon 1/2 tsp nutmeg 1 cup white sugar 1 1/2 cup applesauce 1/2 cup plain yogurt 1 mashed banana 1 tsp vanilla extract 2 tsp honey 1/4 cup milk i whisked together all dry ingredients. in a separate bowl, i blended all the wet ingredients. then i stirred the dry into the wet. stirred in: 1/4 cup raisins 1/4 cup chopped walnuts topped with: toasted wheat germ rolled oats. baked on 350 for 30 min. so i know its a totally different recipe, but its still eggless muffins and they came out incredible. so i figured i'd share!
This recipe was awesome after I tweeked it a little.
I added 1- 15ounce container of sugar free frozen strawberries, thawed, with the juice. I used 6 packets of sugar substitute in place of the sugar and used fat free sour cream. I also used a full teaspoon of baking soda. My boys love them and they're a great healthy sugar free snack!
These muffins were very tasty. My 10 month old daughter is allergic to eggs, and this was a perfect "eggless" treat for her. I added a few ingredients though because the mix seemed so dry without them.
1 tablespoon water
1 teaspoon Olive Oil
This was a good recipe!
My husband's allergic to eggs, and this recipe has become the foundation of weekly muffin sessions! I add lots of other stuff - cinnamon and whatever fruit I've at hand that would be good in a muffin, but most importantly a heaping spoonful of runny honey mixed in with the sour cream. I've made these muffins for lots of people, and they've all been amazed that they're so moist and tasty without any eggs - plus they stay good for a day or two after baking (that's thanks to the honey). I think I've started an egg-free muffin trend in my part of the country!
Like the other reviewers, I tweaked the recipe, and it was great. I didn't have whole wheat flour, so I used white flour plus I added rolled oats, 2 peeled, cored, and diced apples, 1/4 cup fresh honey, and 1/8 cup canola oil, as well as a little extra cinnamon and some dried cranberries. Thanks to the person who provided this recipe for giving me the inspiration to try an eggless muffin for the first time. You really couldn't tell it was eggless! I shared with friends and co-workers, and everyone loved it.
I was impressed by these muffins. I didn't have sour cream so I used soy milk instead, and required just a little over one cup to make the batter the correct muffin texture. Very good taste and satisfying. Quick and easy.
We use this recipe as a base for many kinds of muffins - banana, carrot, blueberry, applesause, etc. One of the children in my daycare is allergic to eggs and we love to bake muffins for snack time, so this has become a favourite of ours. I love that it is so healthy as well.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggless Whole Wheat Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 40
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