Muffins. Who doesn’t love a good muffin recipe? Back when the boys were babies I hosted numerous play dates. There would be 3-5 babies crawling or walking around the house. My mom friends were looking for ALL the coffee and I knew the perfect muffin to make those mornings memorable. 5 years later, these muffins are still talked about.
This Sweet Muffin recipe belongs to my aunt, she made them almost every single time I stayed the night with her while my dad was on a business trip. It was such a treat to wake up to fresh baked muffins. In her recipe, she calls for milk and egg. I replaced the milk with a non dairy milk such a soy or almond and replaced the egg with a flax egg. The recipe calls for oil and all I had a the time was olive oil. Normally I would have used vegetable oil. What I didn’t know at the time is that by using olive oil, the muffins had a crisp, but tender texture on the outside.
These muffins come together in 25 minutes and that includes baking time. Quick, easy and gone within minutes. Plan on making a double batch.
Another option: Grate a whole apple and add a teaspoon of cinnamon for Apple Cinnamon muffins. And if you’re household can have nuts, mix some brown sugar and pecans together and sprinkle it over the muffins before baking.
Yields 12 muffins
Prepare a flax egg and let sit 5 minutes*
1/2 cup of non-dairy milk
1/4 cup of olive oil
1/2 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
1 1/2 cups of flour
3/4 cups of blueberries
Combine the flax egg, milk, olive oil and sugar. Then add the baking powder, salt and flour until just combined. Fold in the blueberries.
Bake at 350 for 15-18 minutes.
*Flax egg is 1 TBS of ground flax seed with 2.5 TBS of warm water. Let sit for 5 minutes and you have 1 flax egg.