Muffins muffins muffins

ginvzt

Ok, I was trying to find a muffin thread, but I am lost.

I have a friend coming to visit us for Easter break (ok, a family - mum, dad and a just under 3-year old).

The mum is lactose intolerant, and therefore any milk/cream/butter are out of the food. I have a few tried & tested recipes for sweets that I can use, but I was thinking that muffins would be a nice idea for our afternoon coffee, or after dinner.

However - any ideas how to make diary free muffins? The recipe I always use is the one I got from MSE:

9oz of flour
8oz of milk
3-4 oz of sugar
3oz of oil
1 egg
1 tbs of baking powder

and then add up to 200g of other ingredients as wanted (chocolate, berries, nuts, etc).

So, what can I use instead of milk? I thought about soya milk, but just found out yesterday that the boy is allergic to soya!

valentina

Could you use rice milk?

ginvzt

Don't know, possibly. Would it work for muffins? Has anyone tried?

AlwaysAllie

I have made these

http://www.bbcgoodfood.com/recipes/5225/orange-and-carrot-muffins

They don't have any milk in then and I substituted the butter for a dairy free alternative - Vitalite or most of the supermarkets do their own dairy free spread. I also bought dairy free cream cheese spread for the top though I didn't really like it.

You could possibly adapt this recipe to a different flavour.

They were yum

AA

ginvzt

Thanks, orange and carrot sound interesting, I might give them a go!

Boodle

Hi Any alternative milk will work fine - I always replace dairy milk with soya, nut, oat or rice milk in baking and it hasn't ruined anything yet. Hope you all have fun

zippychick

there are a few threads which may help

muffins

banana bread/cake/muffins

help needed with fairy free - oops, dairy free

dairy free diet

dairy and egg free deserts

Hope those help and well merge this later

Zip

budgetboo

My standard recipe for a dozen cheapo muffins

1.5 cups plain flour
0.5 cups sugar
0.33 cups sunflower oil
1 egg
1 cup tap water or fruit juice or soya milk
3 tbsp baking powder
1/2 cup dried or fresh fruit/nuts/choc chips/grated carrots or whatever is in the cupboard that day (often use up the last of the weeks fruit & veg)

Optional - 2tbsp of golden syrup (for fruit muffins) or malt extract, (for chocolate muffins) to improve texture as you aren't baking with dairy. For chocolate muffins add 3tbsp of proper cocoa powder, (drinking chocolate often contains dairy).

If you have run out of eggs or are baking for an egg allergy sufferer who has turned up at the last minute, (this has happened to me!) use a large banana but be aware the muffins will taste of banana so consider what flavours to add to it.

Method:-

1. Sling all ingredients in bowl
2. Mix lightly till lumpy batter is formed, (in hot weather you may have to up the liquid content to 1.5 cups)

Bake at gas mark 4-5 (depending on how hot your oven is) for 20-25 mins.

best eaten no later than the day after they are made as they dry out faster than muffins made with milk.

I can have a batch of muffins from scratch to cooling on the side done in under 30 mins on a Sunday night, ready for the weeks packed lunches I tend to make them to use up the last of the previous week's fruit so they are v. cheap.

Pineapple upside down cake seems to be considered the height of gourmet cake making by the current generation of 6 year olds. It's very easy to make (hundreds of dairy free recipes if you google) and looks nice on the tea table with the addition of a few glace cherries.

It was popular with my generation in the 70's but seems due a revival if the reaction of my lad mates is anything to go by. It can also be made on the stove top - a godsend for anyone catering for lots of peeps with a full oven. Serve with Swedish Glace dairy free vanilla icecream and the dairy free lad will be asking you to adopt him

elfen

If she can have goat's milk that a pretty good substitute for normal, I use it when I']m baking cakes and it's fine, or I use banana and a little water and don't put the egg in

Soph86_2

I know I'm a little late to this thread, but I'm also lactose intolorant so wanted to add some input!......You can get 'baking bars' from sainsburys to use as a replacement for any butter/marg in pastry, cakes etc etc. I've had no problems at all - it's found in next to the butter. Also, use 'lacto free' milk as a replacement for normal milk - bigger sainsburys and Tescos all stock it and it's found by the normal fresh milk, and smaller stores tend to have the UHT variety rather than the fresh stuff.