A Family Recipe of Dairy Free Muffins for Beginners and Pros
This recipe has been kept as a sacred tradition in our family long before we got to know what lactose intolerance really means. My grandmother baked these muffins every time we came to see her. We could feel the amazing flavor of bananas, blueberries and vanilla without even opening the door.
Did you notice that grandmothers’ recipes somehow turn to be the best? I don’t like the logic explanation that they simply have abundant experience. I prefer to think it’s magic. Grandmothers probably add a cup of wisdom and love to their dishes. That’s why they appear to be super nutritious, healthy and yummy.
So, here’s our family recipe of dairy free muffins my grandmother generously shared with us. Now you will see that the recipe is really easy and even the first-time bakers can handle it:
- Flour – 2 cups
- Eggs – 2
- Sugar – 0.25 cup
- Salt – 0.5 teaspoon
- Baking powder – 1 tablespoon
- Vegetable oil – 6 tablespoons
- Water – 2/3 cup
- Fruits, berries or other filling – bananas, blueberries, pumpkin – as you wish.
- Mix sugar, baking powder, and salt in a bowl.
- Make a hollow in the center of the bowl with dry ingredients.
- Mix oil, water and eggs in a new bowl.
- Pour water with oil and eggs into the hollow.
- Carefully stir everything.
- Add bananas/ pumpkin/ blueberries/ your choice.
- Put batter into muffin cups.
- Bake muffins in a preheated to 375 degrees oven for 15 – 20 minutes.
- Bon appetite! Enjoy the dairy free banana/ blueberry/ pumpkin muffins, without the unwanted consequences of lactose intolerance.
Does your family have any traditional recipes? Please share your best childhood cuisine memories in the comments below.