Egg Free Muffins – Apple, Strawberry, Raspberry and Yoghurt

Since we commenced making egg-free snacks for my Mother’s Group I have been searching for tasy recipes. I wrote a post a month ago with some resources, recipes and useful links you can find by following the link here. This new egg-free muffin recipe has replaced our standard muffin recipe for the time being. It is on high rotation…

Egg free apple and berry muffins

• Serves:6 large muffins and 8 small ones
• Preparation T ime: 10 minutes
• Cook Time: 25 minutes for small size, 40-45 minutes for regular large size

Ingredients:

• 125 grams of softened butter
• 1 cup brown sugar
• 1 1/2 cups self raising flour- sifted
• 2 granny smith apples peeled and grated
• 6 strawberries, hulled and chopped
• 1/2 cup raspberries
• 2 tablespoons plain yoghurt

Egg Free Muffin Ingredients

Steps:

1. Turn on the oven to heat to 160 degrees
2. Beat the butter and sugar until well combined
3. Add the sifted flour and the remaining ingredients
4. Stir lightly to combine
5. Spoon into muffin tins or moulds and then place into the oven
6. Cook unitl golden brown
7. Leave to cool in the tins or moulds prior to removing to cool completely on a cooling rack

Apple and Berry Muffins

Hints and Tips:

• Note the varied cooking times depending on the size of your muffin tin
• Add any fruit you have available, or other favorite ingredients such as chocolate chunks, nuts or sultanas
• The muffins are very soft when first removed from the oven. They firm up as they cool
• Insert the tip of a sharp knife or skewer to test readiness. If it is cleanly removed they are ready