Dairy, Egg, Soy and Peanut/Tree Nut Free Maple Syrup Muffins To Celebrate Canada Day

Happy Canada Day!

Dairy, Egg, Soy and Peanut/Tree Nut Free Maple Syrup Muffins are perfect to celebrate Canada’s 146th birthday!

What better way to celebrate Canada Day than with some maple syrup laced muffins!

These were the perfect treat to bring over to my neighbour/friend Leslie’s where my boys were having a fun afternoon swimming with their friends in their pool.

Natasha exclaimed, “They taste like pancakes!”

Not quite sure where I acquired and wrote this recipe down from…I have had it since before I was married…enjoy!

Dairy, Egg, Soy and Peanut/Tree Nut Free Maple Syrup Muffins

1/2 cup granulated sugar
1 1/2 cups unbleached all-purpose flour
1 tsp kosher salt
1 tbsp. baking powder
1/2 tsp baking soda
3/4 cup quick oats
1/4 cup canola oil
1/2 cup Natura Rice Beverage
1/2 cup pure maple syrup (make sure it is the real thing)

Maple Glaze

1 tbsp. Earth Balance Vegan Buttery Sticks or Earth Balance Soy Free Buttery Spread
1/2 cup icing sugar
1 tbsp. pure maple syrup
1/4 – 1/2 tsp of water to thin the glaze to your liking

Instructions:

In a large bowl, combine all the dry ingredients.
In another bowl, combine all the wet ingredients.
Add the wet to the dry and stir just to combine.
Fill 12 paper lined muffin tin with batter.
Bake at 350 F for 20- 25 minutes or until golden.
Let cool for 10 minutes in the muffin tin before removing them to finish cooling on a cooling rack.
Spread with Maple Glaze.

Enjoy!

How will you be spending Canada Day? Baking anything special to celebrate? Do share!

Dairy, Egg, Soy and Peanut/Tree Nut Free Homemade Strawberry Jam Filled Lemon Cornmeal Muffins

Strawberry season is almost upon us here in Southern Ontario…I am sooo looking forward to picking some local strawberries for my annual Strawberry Freezer Jam.

I have a few jars left from last year…the perfect complement for my neighbour and friend Leslie’s Cornmeal Muffin recipe…which I have adapted to be dairy and egg free.

Dairy, Egg, Soy and Peanut/Tree Nut Free Homemade Strawberry Jam Filled Lemon Cornmeal Muffins

Oh my gosh…these were sooooo good! I popped on over…basket in hand…to share them with Leslie and a few of my neighbours. 

In my opinion, the hint of lemon with the strawberry jam…the best!

Adaptions:

1.  Replaced the 1 cup of milk with 1 cup Natur-a Rice Beverage mixed with 1 tbsp. of freshly squeezed lemon juice…let sit a few minutes.
2.  Replaced the 2 eggs with a one egg substitute: 1/2 tsp baking soda added to dry ingredients and 2 tbsp. water added to the wet ingredients.
3.  Added 1 tbsp. lemon zest to add a ‘hint of sunshine‘…plus I love the combination of lemon and strawberry.

Dairy, Egg, Soy and Peanut/Tree Nut Free Homemade Strawberry Jam Filled Lemon Cornmeal Muffins

3/4 cup granulated sugar
1/2 cup canola oil
2 tbsp. water
1 tbsp. lemon zest
1 1/2 cups unbleached all-purpose flour
1 1/2 cups cornmeal
3 tsp baking powder
1/2 tsp baking soda
1/8 tsp kosher salt
1 cup Natur-a Rice Beverage mixed with 1 tbsp. freshly squeezed lemon juice

In a large bowl, mix together the sugar and oil.
Stir in the water and lemon zest.
In another bowl, combine all the dry ingredients.
Alternately, stir in the dry ingredients and then the rice beverage mixture…ending with the dry ingredients.
Fill paper/silicone muffin cups with batter.
Bake 400 F for 20 minutes.
Let cool for 10 minutes before removing from muffin tin to finish cooling on cooling rack.

Dairy, Egg, Soy and Peanut/Tree Nut Free Lemon Cornmeal Muffins are delish as is, however…

…filling them with homemade Strawberry Jam brings them to the next level!

Or split them open and enjoy with a dollop on top!

Enjoy!

Tip 1:  For a savory cornmeal muffin…add some crumbled cooked bacon and fresh herbs like thyme, parsley or sage.

Tip 2:  Try baking the batter in a 9 inch square pan at 400 F for 30 minutes to slice and serve at your next picnic.

P.S. Click here to view my post on Dairy, Egg, Soy and Peanut/Tree Nut Free Mini Lemon Blueberry Cornmeal Muffins.

P.P.S. Click here for the post on last year’s strawberry picking at Watson’s Farms, my homemade freezer jam and a couple of recipes for all those strawberries you couldn’t help picking this year…Dairy, Egg, Soy and Peanut/Tree Nut Free Strawberry Bread and Strawberry Bundt Cake.

Are you a Cornmeal Muffin fan?

Dairy, Egg, Soy and Peanut/Tree Nut Free Mini Lemon Blueberry Cornmeal Muffins

I enjoyed a beautiful weekend away visiting my mother to celebrate her birthday.

Early Sunday morning I was busy in the kitchen baking mini muffins…

Dairy, Egg, Soy and Peanut/Tree Nut Free Mini Lemon Blueberry Cornmeal Muffins

The perfect treat to bring along to my mother’s church for their coffee/tea meet and greet after the service…they loved them!

This recipe comes from my neighbour, Linda…who in turn was given this recipe from a friend. I cut the recipe in half, adapted it to be dairy, soy and egg free and opted to bake mini muffins.

Did you notice the beautiful tea towel the mini muffins are wrapped in?

Carla @ My 1/2 Dozen Daily sewed it for me.

The ‘Little Red Riding Hood’ pattern was from a Scrap Swap Carla held. As soon as I saw it…I knew I needed her to sew me something with it.

After my husband referred to me as ‘Little Red Riding Hood’…I went delivering my muffins in my basket through the neighbourhood last week…I knew just what Carla could sew for me…a patchwork tea towel for my muffin basket.

Dairy, Egg, Soy and Peanut/Tree Nut Free Lemon Blueberry Cornmeal Muffins

1/2 cup canola oil
2 tbsp. water
1/2 tsp pure vanilla
2 tsp freshly squeezed lemon juice
1 tbsp. lemon zest
3/4 cup granulated sugar
1 1/4 cups unbleached all-purpose flour
1/4 cup cornmeal
1 tsp baking powder
1 tsp baking soda
1/2 cup of a non-dairy beverage such as Natur-a Rice Beverage mixed with 1 tsp freshly squeezed lemon juice
3/4 – 1 cup fresh or frozen blueberries (I used fresh blueberries in this recipe)

In a large bowl, mix the dry ingredients (flour, cornmeal, baking soda, baking powder, sugar and lemon zest) excluding the blueberries.
In a separate bowl, mix the wet ingredients (oil, lemon juice, vanilla and water) excluding the non-dairy beverage.
Add the dry ingredients to the wet ingredients alternating with the non-dairy beverage. (ending with the dry ingredients with the blueberries)
Fill mini muffin tin paper liners with batter.
Tip 1:  I was able to fill a 24 cup mini muffin tin and then baked another 8.
Bake at 350 F for 10 – 15 minutes.
Let cool in muffin tin for 10 minutes before removing to continue cooling on cooling rack.

Enjoy!

Tip 2:  Wondering what to do with the leftover lemon juice?  I love it stirred into water for a refreshing drink or sprinkled over fresh fruit with a drizzle of local honey.

Dairy, Egg, Soy and Peanut/Tree Nut Free Double Chocolate Muffins And A Loaf

In an attempt to bake an allergy friendly muffin that would appeal to my boys…I adapted a recipe I had clipped from my Chatelaine Magazine.

Dairy, Egg, Soy and Peanut/Tree Nut Free Double Chocolate Muffins And A Loaf

Two recipes in one…perfect!

Dusted with icing sugar…

…these moist muffins are full of a double dose of chocolate with just a hint of banana.

Basket in hand…I hit the streets in search of my boys and their friends for a taste test. I found Andy in the driveway organizing his fishing gear…he jumped at the chance for a muffin.

A stroll down the road…I found the boys at their friend William’s house. My appearance was a bit of a surprise…an impromptu ‘muffin tasting party’ ensued. Matthew, William and his mother, Linda, enjoyed the muffins…unfortunately, Michael was not so keen…he is just not into bananas lately.

Click here for the original recipe.

Adaptions:

1)  I replaced the 170 g of chopped semi-sweet chocolate with 1 cup Enjoy Life Mini Chips
2)  I replaced the 2 eggs with 3 tbsp. water mixed with 3 tbsp. of canola oil. Add 2 tsp baking powder and mix just before adding it in when called for in the recipe.
3)  I replaced the 2 cups of buttermilk with 2 cups Natur-a Rice Beverage or Natur-a Soy Beverage mixed with 2 tbsp. white vinegar and left to rest while I measured the rest of the ingredients.
4)  I reduced the salt from 1 1/2 tsp to 1 tsp…it just seemed too much.
5)  I omitted the pecan pieces

Enjoy!

A Dairy, Egg, Soy and Peanut/Tree Nut Free Double Chocolate Muffin was the perfect ‘treat’ to enjoy mid-afternoon with my coffee.

What kinds of muffins do you enjoy?

P.S. Sending Happy Birthday wishes to my brother today…I think he would enjoy these chocolate banana muffins.

Dairy, Egg, Soy and Peanut/Tree Nut Free Mini Lemon Bread

Growing up, Lemon Bread was another one of my favourite desserts my mother would bake for my brother and I. Up until now…I have tried to adapt her recipe to re-create this lemony treat to no avail.

I haven’t enjoyed a slice of Lemon Bread in years…my eldest son has a dairy and egg allergy…I really, really could not get Lemon Bread off my mind. I was determined to figure this one out for Mother’s Day.

I decided to take my own advice…I listened to the words I repeat to my boys over and over again…”Use what you know to figure out that which you do not know.”…and by jove, it worked!

I know Michael loves my Dairy, Egg, Soy and Peanut/Tree Nut Free Vanilla Cupcakes…(click here for my original post) so, I just added the zest from a lemon to the batter…brushed it with a lemon sugar glaze while still warm from the oven…then drizzled it with a lemon icing.

Et voila…Dairy, Egg, Soy and Peanut/Tree Nut Free Mini Lemon Bread

A decadent lemony treat…topped with a lemon sugar glaze and lemon icing!

The boys were ‘head over heels’ in love with this recipe…all the adults loved it too. My mother-in-law even had a second piece…so I sent her home with her very own loaf!

Dairy, Egg, Soy and Peanut/Tree Nut Free Mini Lemon Bread

Ingredients for 2 Mini Loaves, 12 cupcakes or 24 mini cupcakes:
1 1/2 cups unbleached all-purpose flour
1 cup granulated sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
3/4 cup Natur-a Rice Beverage or Natur-a Soy Beverage
1/4 cup canola oil
1 tsp pure vanilla
2 tbsp. water
zest from one lemon

Sugar Glaze
1/4 cup granulated sugar
3 tbsp. lemon juice

Lemon Icing
Add enough icing sugar to leftover lemon juice to form an icing to drizzle over the top.

Directions
Spray 2 mini loaf pans with canola oil and dust with unbleached all -purpose flour.
In a large bowl, measure all the dry ingredients, including the lemon zest.
In another bowl, measure all the wet ingredients.
Add the wet ingredients to the dry and stir until just combined.
Divide batter evenly between the 2 mini loaf pans.
Bake 375 F for 30-35 minutes or until tester comes out clean in centre of the loaf.
Poke holes in loaves while still in their pans and brush some of the sugar glaze over top of the 2 loaves. Let cool for 10 minutes.
Remove loaves from pans on to cooling rack and brush remaining sugar glaze over the 2 loaves. Let cool completely.
Once cooled, drizzle lemon icing over the top of each loaf.
Slice and serve.

Enjoy!

The combination of a slice of Dairy, Egg, Soy and Peanut/Tree Nut Free Lemon Bread with a side of fresh strawberries…heavenly!

Just like my mom used to bake…priceless!

Comforting childhood favourite food memories is what I hope to incorporate in my boys’ lives…despite their food allergies.

Re-creating my childhood favourites has become my obsession. I am slowly baking my way through them…I have yet to tackle cheesecake, lemon meringue pie and coffee cake…and yet to share my adapted recipe for Dairy, Egg, Soy and Peanut/Tree Nut Free Butter Tarts.

P.S. For Dairy, Egg, Soy and Peanut/Tree Nut Free Lemon Cupcakes…fill 12 paper-lined or silicone lined muffin tins with batter and bake 20-25 minutes…poke holes in the tops of the cupcakes and brush with Sugar Glaze, when cooled, drizzle with Lemon Icing.  Dairy, Egg, Soy and Peanut/Tree Nut Free Mini Lemon Cupcakes take 12 minutes…follow directions as above for the sugar Glaze and Lemon Icing.

P.P.S. To keep the loaves fresh…I like to wrap my loaves in wax paper then in foil. Sliced Dairy, Egg, Soy and Peanut/Tree Nut Free Lemon Bread could be sliced and frozen for another time…if there is any left!

Dairy, Egg, Soy and Peanut/Tree Nut Free Apricot Oatmeal Muffins

The muffin for today’s Allergy Friendly Muffin Monday was chosen especially for my Mother’s Day breakfast.

Dairy, Egg, Soy and Peanut/Tree Nut Free Apricot Oatmeal Muffins

Full of oats, bran and plump apricots…perfect with a cup of tea!

I have been holding on to this recipe for awhile…waiting for the perfect time to give them a try…Mother’s Day breakfast was ideal. This recipe is from the June 2002 issue of Canadian Living Magazine. Click here for the original recipe.

Adaptions:

1)  I replaced the buttermilk with 1 cup of Natur-a Rice Beverage or Natur-a Soy Beverage mixed with 1 tbsp. white vinegar left to set while I measured the rest of my ingredients.
2) I replaced the egg with a flax egg…1 tbsp. of flax meal mixed with 3 tbsp. water and left in the refrigerator over night or until it thickens.
Update:  3) I added 1 tsp pure vanilla to the wet ingredients.

Thanks to a reminder from Candace…I baked the Dairy, Egg, Soy and Peanut/Tree Nut Free Apricot Oatmeal Muffins in my silicone muffin cups instead of paper. The muffins popped out perfectly.

Enjoy!

I think next time…a touch of ginger would be a nice addition. In the meantime, a drizzle of local honey was the finishing touch.

I packaged up a few Dairy, Egg, Soy and Peanut/Tree Nut Free Apricot Oatmeal Muffins for my mother-in-law for Mother’s Day…she was quite pleased.

Don’t worry mom…I have popped a few in the freezer for your next visit.

P.S. Go Leafs Go!!!!!!!!!!!!!!!!!!!

Dairy, Egg, Soy and Peanut/Tree Nut Free Oatmeal Wild Blueberry Muffins

Todays Allergy Friendly Muffin Monday is an attempt to entice my boys to try one of my healthier muffins, scaled down…whole-wheat/bran muffins filled with fibre do not tempt them.

Hence, this weeks muffin is a reconfiguration of last Monday’s Dairy, Egg, Soy and Peanut/Tree Nut Free Oatmeal Lemon Raspberry  Mini Muffins. Click here for the link.

Dairy, Egg, Soy and Peanut/Tree Nut Free Oatmeal Wild Blueberry Muffins

Andy loved them…Matthew liked them…I preferred the heartier version of the whole-wheat flour and oatmeal combo…MIchael has yet to try them…it’s the oats that is putting him off.

It can be such a hard balance…trying to please each of their individual palates, yet, at the same time, creating a healthy snack.

I kept the ingredients simple…unbleached all-purpose flour, quick oats, brown sugar, rice milk, egg replacement…to highlight the star of these muffins…frozen wild blueberries.

Dairy, Egg, Soy and Peanut/Tree Nut Free Oatmeal Wild Blueberry Muffins

Dry Ingredients

2 cups unbleached all-purpose flour
1 cup quick oats
1 cup demerrera sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp kosher salt

Wet Ingredients

1 1/4 cups Natur-a Rice Beverage or Natur-a Soy Beverage mixed with 1 tbsp. white vinegar…let rest while measuring ingredients.
2 tbsp. water
1 tsp pure vanilla
1/3 cup canola oil

Add In
1 cup frozen wild blueberries

Topping
whole oats and frozen wild blueberries

Directions
In a large bowl, combine the dry ingredients.
In another bowl, combine all the wet ingredients.
Gently stir in the frozen blueberries into the dry ingredients.
Add wet ingredients to dry and continue to gently stir until just combined.
Spoon into 12 paper-lined muffin cups.
Top with a sprinkling of whole oats and 3 frozen blueberries on top of each muffin.
Bake at 375 F for 20-25 minutes or until the tops are golden on the edges.
Let cool on cooling rack for 10 minutes before turning out to continue to cool.

Enjoy!

Just look at all those yummy wild blueberries!

Variations:
For a lemon blueberry version…add 1 tbsp. of lemon zest to the dry ingredients.
For a cinnamon blueberry version…add 1 tsp of cinnamon to the dry ingredients.
For a gluten-free version…replace all-purpose flour with a gluten-free flour blend and use gluten-free oats.

How do you manage to create healthy allergen friendly options to please your individual family members?

Dairy, Egg, Soy and Peanut/Tree Nut Free Oatmeal Lemon Raspberry Mini Muffins

This Sunday morning I had the pleasure of baking my Allergy Friendly Monday Muffins at my mother’s house.

Dairy, Egg, Soy and Peanut/Tree Nut Free Oatmeal Lemon Raspberry Mini Muffins

My mother and I love the flavour combination of lemons and raspberries…combined with whole-wheat and oatmeal in a mini muffin…yes please!

While out grocery shopping for our evening meal on Saturday…my mother spied a mini muffin tin…the inspiration for the mini muffin version.

Mini muffins make the perfect mini snack…especially for my mother who watches her carbohydrate intake due to her being a Type 1 Diabetic.

This recipe was adapted from the March 2000 edition of Canadian Living Magazine.

Adaptions for this recipe include:

1)  Replace 1 1/4 cups of buttermilk with 1 1/4 cups Natur-a Rice Beverage or Natur-a Soy Beverage mixed with 1 tbsp. white vinegar…let rest while you measure the ingredients.
2)  Replace the 2 eggs with 1 tbsp. flaxmeal mixed with 3 tbsp. water…let rest over night in the refrigerator (or in the refrigerator as you measure the rest of the ingredients), increase baking soda to 1 1/2 tsp (add to dry ingredients) and add 2 tbsp. of water to the wet ingredients.
3)  I replaced the all-purpose flour to whole-wheat flour to increase the fibre.
4)  I sprinkled the tops with large flake oats and topped each with a fresh raspberry.

Dairy, Egg, Soy and Peanut/Tree Nut Free Oatmeal Lemon Raspberry Mini Muffins

Dry Ingredients

2 cups whole-wheat flour
1 cup packed Demerara Sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp kosher salt
1 cup quick oats
1 tbsp. lemon zest

Wet Ingredients

1 1/4 cups Natur-a Rice Beverage or Natur-a Soy Beverage mixed with 1 tbsp. of white vinegar…let rest
1/3 cup canola oil
1 tbsp. flaxmeal mixed with 3 tbsp. of water (refrigerate overnight or until it thickens)
2 tbsp. water
1 tsp pure vanilla
3/4 cup frozen raspberries

Topping

24 fresh raspberries plus more for any regular muffins
whole oats

In a large bowl, mix together all the dry ingredients.
In a separate bowl, mix together all the wet ingredients…excluding frozen raspberries.
Add the wet ingredients to the dry ingredients and stir to just combine…gently stir in the frozen raspberries.
Spoon batter into mini muffin tin…sprinkle with whole oats and top with a fresh raspberry.

Tip: I was able to bake 24 mini muffins and 5 regular sized muffins. (bake at 375 F for 20-25 minutes)

Bake at 375 F for 10-15 minutes.
Let cool on cooling rack for 10 minutes before turning out on cooling rack.

Enjoy!

P.S. On my drive home from my visit to my mom…I stopped in to see Carla @ My 1/2 Dozen Daily. I thought her daughter’s would enjoy a basket of my freshly baked Dairy, Egg, Soy and Peanut/Tree Nut Free Oatmeal Lemon Raspberry Mini Muffins.

P.P.S. Carla @ My 1/2 Dozen Daily’s posted a draw (click here for the story) to support the Brain Tumour  Foundation of Canada in support of Joanna @ That Thing I Made‘s friend, Jen, who has a brain tumour.  

The winner of the draw wanted Jen to have the beautiful tote bag that Carla made, along with a book, so I have brought it home to give to Joanna to pass on to Jen.

Dairy, Egg, Soy and Peanut/Tree Nut Free Orange Date Bran Whole-wheat Muffins

It’s Allergy Friendly Muffin Monday!

I am a ‘bran fan’…Raisin Bran, Bran Flakes, Weetabix…does anyone remember the cereal Pep? Loved it! Topped with something sweet…my favourite was a layer of Demerara sugar…I was ready to start my day.

I have always been a ‘muffin fan’…so it was natural for me to transition my love of bran, muffins and allergy friendly baking into one.

Dairy, Egg, Soy and Peanut/Tree Nut Free Orange Date Bran Whole-wheat Muffins

Moist, rich in flavour, with a touch of orange sweetness…these muffins satisfy my bran muffin cravings.

I re-discovered this recipe from my clippings file…Canadian Living Magazine’s March 2001 edition. Click here for the original recipe.

Just a few adaptions to make this recipe dairy and egg free.

1) Replace the 1 1/3 cups buttermilk with 1 1/3 cups Natur-a Rice Beverage or Natur-a Soy Beverage mixed with 1 tbsp. white vinegar
2) Replace 1 egg with 1 tbsp. flaxmeal mixed with 3 tbsp. water and left to rest in the refrigerator over night.
3) For a touch of orange in the recipe…replace the flax egg water with 3 tbsp. of freshly squeezed orange juice and add the zest of one orange to the dry ingredients.
4) To up the fibre…I replaced the 2 cups of all-purpose flour with whole-wheat flour which increased the whole-wheat flour in the recipe to 2 3/4 cups.
5) I placed a bit of date on top of the Dairy, Egg ,Soy and Peanut/Tree Nut Free Orange Date Bran Whole-wheat Muffins before I sprinkled the tops of the muffins with All Bran Flakes before baking.

I think the combination of the molasses, dates and bran create a rich, moist flavourful muffin that will change your mind about bran muffins if you’re not already a ‘bran fan’!

This past Saturday I was at the Kniterary…the lovely ladies in my knitting class and I were starting the heel on our stripy socks. (my sock is the longer one top right)

For sustenance…the lovely ladies enjoyed sampling my Dairy, Egg, Soy and Peanut/Tree Nut Free Date Bran Whole-wheat Muffins.

I was surprised to learn…all the lovely ladies at knitting were ‘date bran fans’…not necessarily ‘raisin fans’.

One of the lovely ladies at knitting suggested the addition of orange. I couldn’t resist… I had to make a batch the very next morning.

Dairy, Egg, Soy and Peanut/Tree Nut Free Orange Date Bran Whole-wheat Muffins

Dates + Bran + Orange = Perfectly yummy! 

Enjoy! 

P.S. My neighbour, Joanna, also writes a blog., That Thing I Made..today it was a very personal and heartfelt one concerning her friend with a brain tumour. I would have been honoured to join her ‘Team Running For Love’ but unfortunately, I will not be available.  My thoughts and prayers are with her and her family during this very scary time. Click here for a link to her story.

Update: Carla @ My 1/2 Dozen Daily has generously offered to put names in draw to win one of her beautiful hand-made summer tote bags to anyone that donates a minimum of $10.00 to the Brain Tumour Foundation of Canada. Click here for more details on her blog.

Dairy, Egg, Soy and Peanut/Tree Nut Free 3 Grain Orange Blueberry Muffins

I just love waking up on a Sunday morning to freshly baked muffins…not to mention, so does my husband.

Big, bold crunchy tops adorn these beauties…Dairy, Egg, Soy and Peanut/Tree Nut Free 3 Grain Orange Blueberry Muffins. 

Just the ticket for this past Sunday’s sunny yet brisk morning.

Prepping all the ingredients the night before makes swift work the next morning.

The blend of cornmeal, oats, whole-wheat and flax-meal lends to a more textural muffin…while the flavour combination of orange/blueberry brighten up this healthy combination of grains.

Fresh from the oven, moist on the inside, crunchy on the outside…Andy couldn’t resist a second.

I discovered this recipe back in the July 2004 issue of Chatelaine magazine…I have loved it ever since. Click here for the original recipe.

Just a few adaptions were necessary to make this recipe allergen-free for our family.

Adaptions:

1)  1 3/4 cups of Natur-a Rice Beverage or Natur-a Soy Beverage mixed with 2 tbsp. of white vinegar for the buttermilk.
2)  an additional 1/2 tsp baking soda (added to the dry ingredients), 2 tbsp. of water (added to the wet ingredients) and 1 tbsp. of flax meal mixed with 3 tbsp. of water left overnight in the refrigerator (added to the wet ingredients) to replace the 2 eggs.
3) I up the cinnamon to 2 tsp

As you must have noticed…I just love homemade muffins full of fruit and fibre…who knew there could be so many recipes?

Lucky for me…and you…the list goes on and on for delicious muffins to adapt. Perhaps I should start…Allergy Friendly Muffin Monday!

Enjoy!

What is your favourite type of muffin?  Do you adapt it to meet you or your family’s allergies?