Non-dairy, Egg-free Wacky Berry Muffins

This last weekend, we all wanted muffins. The hitch is that I can’t have anything with dairy or eggs (or coconut, soy, peanut, and a whole host of other mast cell triggers) due to MCAS. Mast Cell Activation Syndrome turns cooking into amateur chemistry hour. And I wanted to eat the muffins too!

Fortunately for me, in WWII, industrious homemakers were one step ahead of me. With common baking ingredients such as sugar, eggs, and milk all subject to rationing, they created recipes that used either no or very little of these substances! Perfect for people with dietary restrictions. I found a recipe for vegan wacky blueberry cupcakes online and then modified it for our ingredients. This version uses unsweetened almond milk and fresh berries.

Ps. I was shooting this with my old Nikon and a 70-200mm lens that really fights the auto-focus mechanism. Thus why the “macro” effect is a little… off. If anyone has successfully rehabilitated an old lens without sending it to the Nikon repair shop for the cost of a new lens, be delighted to hear about it in the comments!

Dairy-free, egg-free berry muffins

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated white sugar
  • 2 teaspoons baking powder (I use aluminum-free baking powder)
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 3/4 cup unsweetened almond milk
  • 2 teaspoons vanilla
  • 1/4 cup canola or other neutral cooking oil
  • 1 1/2 cups berries (we used a mix of blackberries and blueberries)

INSTRUCTIONS

  1. Preheat oven to 400 F
  2. Line 12 cupcake wells with liners (strongly recommend liners). (It made 11 muffins for us with rather substantial pre-tasting.)
  3. Whisk the flour, sugar, baking powder, salt, and cinnamon together in a mixing bowl.
  4. Combine the almond milk, vanilla, and oil in a measuring cup. Stir.
  5. Make a well in the center of the flour mix and slowly add the liquid, stirring slowly. Stir until just combined – be careful not to overmix!
  6. Fold in the berries
  7. Spoon the batter into the muffin tins and bake for 20-25 minutes, until the tops are light gold or a toothpick inserted into the center that magically misses a berry comes out crumb-free.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.