Cherry Chip Muffins (Egg & Dairy-free)
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If you love cherries, chocolate chips and almonds, you will love this recipe. These muffins are GREAT!
Makes 12 Muffins
- 3/4 cup dried cherries
- 3 tablespoons cherry juice or water
- 2 cups all purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons Ener-G Egg Replacer (packed)
- 2 tablespoons water
- 1 cup milk substitute
- 1/2 teaspoon pure almond extract
- 6 tablespoons dairy-free margarine, melted in microwave
- 1/2 cup chopped dairy-free unsweetened or dairy-free semi-sweet baking chocolate bar
- 1/2 cup toasted, chopped, blanched almonds
Vegetable oil baking spray or solid shortening and flour for dusting
- Preheat the oven to 400 degrees. Spray a muffin tin with a vegetable oil baking spray or grease with solid shortening and dust with flour.
- In a small microwaveable bowl combine the dried cherries and 3 tablespoons cherry juice or water. Cover and microwave on high for 1 minute. Let strand for 5 minutes.
- In a medium size bowl combine the flour, sugar, baking powder and salt.
- In a small bowl whisk together the egg replacer and water until frothy and thickened. Whisk in the milk substitute, almond extract and melted margarine. Add the cherries with their liquid.
- Pour the milk substitute mixture into the flour mixture and add the almonds and the chopped chocolate; gently fold in, do not over mix.
- Spoon into muffin tin and place in oven. Bake for 20 to 22 minutes or
until toothpick comes out clean when inserted into center of muffin.
Remove and let cool in pan for 5 minutes. Turn out onto metal rack and
let cool.
Enjoy the muffins! Let us know what you think. If you have any questions, just ask. We would love to help you.
*Read every label and list of ingredients each time you purchase a product to make sure they are not using egg and dairy.
