I hope you’re ready to start drooling, because last weekend these Eggless White Chocolate and Berry Muffins made my house smell so nice.
It's one of my favorite desserts because it's so quick and easy. And it's so much better if you can use sweet local berries. Throw in some raspberries and blueberries too if you like.
Prep: 30 mins. Cooking: 22-30 mins. (Serves 12)
2 cups unbleached all-purpose flour
1½ teaspoons baking soda
½ teaspoon salt
¾ to 1 cup sugar
1 cup milk
3½ oz butter
1 tablespoon white vinegar (I used apple cider vinegar)
1½ cups blueberries, fresh or frozen
3½ oz white chocolate
- Preheat the oven to 375F for 15 minutes
- Lightly butter the muffin molds, line with paper liners and set aside.
- In a medium bowl, combine flour, baking soda and salt.
- In a separate bowl, combine sugar, milk, butter and vinegar. Mix well.
- Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.
- Gently fold in the berries using a spatula.
- Fill the muffin tin about 2/3 full.
- Bake until a wooden skewer inserted into the centre comes out clean, about 22-30 minutes.
- Remove from the oven and allow to cool for 5 minutes. Then remove the muffins from the molds and cool on a wire rack.
I found the recipe in Eggless Cooking and gave it a try with a few changes. Everyone loved it, especially my friend who’s allergic to eggs.
It's one of my favorite desserts because it's so quick and easy. And it's so much better if you can use sweet local berries. Throw in some raspberries and blueberries too if you like.
Prep: 30 mins. Cooking: 22-30 mins. (Serves 12)
2 cups unbleached all-purpose flour
1½ teaspoons baking soda
½ teaspoon salt
¾ to 1 cup sugar
1 cup milk
3½ oz butter
1 tablespoon white vinegar (I used apple cider vinegar)
1½ cups blueberries, fresh or frozen
3½ oz white chocolate
- Preheat the oven to 375F for 15 minutes
- Lightly butter the muffin molds, line with paper liners and set aside.
- In a medium bowl, combine flour, baking soda and salt.
- In a separate bowl, combine sugar, milk, butter and vinegar. Mix well.
- Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.
- Gently fold in the berries using a spatula.
- Fill the muffin tin about 2/3 full.
- Bake until a wooden skewer inserted into the centre comes out clean, about 22-30 minutes.
- Remove from the oven and allow to cool for 5 minutes. Then remove the muffins from the molds and cool on a wire rack.
I found the recipe in Eggless Cooking and gave it a try with a few changes. Everyone loved it, especially my friend who’s allergic to eggs.
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