Why is it that whenever I make some new allergy recipe that I think our allergy boy will love, he doesn’t eat it? Then when I make something I think he’ll hate, he loves it??
I was making a big batch of blueberry muffins and decided to make a smaller batch with no blueberries. Instead, I added purred strawberries and chocolate chips. I thought for sure that we would prefer the blueberry muffins. Boy was I wrong.
The strawberry chocolate chip were a HIT! HUGE HIT!!
The only problem? I made them months ago and didn’t write down how much I put in. Eh! Oh well.
I think this is what I did….try this.
Strawberry Chocolate Chip Muffins
1 1/2 cups wheat flour (or gluten free flour mix)
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup canola oil
EnerG Egg Replacer for one egg
1/3 cup rice milk
2/3 cup pureed strawberries
1/2 cup Enjoy Life chocolate chips
1.Preheat oven 400 degrees.
2. Combine flour, sugar, salt, and baking powder.
3. Add canola oil into a one cup measuring cup, add egg replacer to cup, then add rice milk to fill the one cup.
4. Mix wet ingredients to dry ingredients.
5. Stir in strawberries and chocolate chips.
6. Bake 20-25 minutes until done.
Tadaaahhhhh!!!!
Enjoy!
-Elizabeth
Is this 6 or 12 muffins? Thanks!
Susanna, The recipe will make 6-8 large size muffins.
Thanks! I plan on making them this week.
You're welcome. Let me know how you like them. 🙂
He loves them! He's two and I've had a hard time baking since we added the soy and wheat to his list. The rice milk you suggested has also made that easier! My 8 year old, who has not one allergy, ate 4 of them. Nice work on this recipe! It's perfect.
Yay!!! I'm so glad both of your boys enjoyed the muffins. I think I may make them this weekend. 🙂 Thanks for posting.
I made these last night and they are SO good! Have you ever tried making these in a round 9 inch cake pan? Would be a great bday cake flavor =)
These look great!! Another yummy recipe from EBL Food Allergies!!