After an unfortunate cooking episode last week that resulted in pancakes that literally tasted like paste (I'm not sure what happened as we have made egg-free pancakes many times before that were delish), I realized that I really do need to document all the eggless recipies that we like.
Eggless Blueberry Muffins
Ingredients:
2 cups all-purpose flour
3/4-1 cup sugar
4 tsp. baking powder
1 6-7 oz container plain greek yogurt (I used chobani 0%)
1 c water
zest of 1 lemon
1/4 tsp salt
pinch of nutmeg
4 Tbs. melted butter
1 1/2 cup fresh blueberries
Heat oven to 350. Combine flour, sugar and baking powder. Stir in yogurt, water, and melted butter. Fold in blueberries. Bake at 350 for 25 minutes. This made 18 muffins for us.
Eggless Blueberry Muffins
Ingredients:
2 cups all-purpose flour
3/4-1 cup sugar
4 tsp. baking powder
1 6-7 oz container plain greek yogurt (I used chobani 0%)
1 c water
zest of 1 lemon
1/4 tsp salt
pinch of nutmeg
4 Tbs. melted butter
1 1/2 cup fresh blueberries
Heat oven to 350. Combine flour, sugar and baking powder. Stir in yogurt, water, and melted butter. Fold in blueberries. Bake at 350 for 25 minutes. This made 18 muffins for us.
