Spiced Banana Muffins

More evidence of my banana obsession.  But, hey, they are really good for you.

Ingredients:

Gluten-free flour, 2 cups
Soy Milk, 2 cups.
Egg replacer, 2 teaspoons
Bicerbonate of soda, 1 1/2 teaspoons
Sugar, 1 cup
3 large Bananas; Mashed, 1 1/2 cups
Cinnamon, 1 1/2 teaspoons
Nutmeg, 1/2 teaspoon
Ginger; minced, 1/2 teaspoon

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar, bicarb and spices.  Mix in the soy milk thouroughly; an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Mash the banana in a seperate bowl and stir it into the muffin mix.  Grease a muffin tray or two.  If you have muffin paper cups it is advisable to line the muffin tray with these as it makes it easier to remove the muffins from the tray.  Place the muffin mixture into the lined trays and pop into the oven. The Muffins will be ready when a poker through the center comes away clean.

Spiced Strawberry Muffins

This one is a little more unusual - strawberry muffins.  These are worthy of a dollop of cream, regardless of the dairy allergy. :)

Ingredients:

Gluten-free flour, 2 cups
Soy Milk, 3 cups.
Egg replacer, 2 teaspoons
Bicerbonate of soda, 1 1/2 teaspoons
Sugar, 1 cup
Strawberries; de-leafed and diced, 1 1/2 cups
Cinnamon, 1 1/2 teaspoons
Nutmeg, 1/2 teaspoon
Ginger; minced, 1/2 teaspoon

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar, bicarb and spices.  Mix in the soy milk thouroughly; an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Gently stir in the strawberries.  Grease a muffin tray or two.  If you have muffin paper cups it is advisable to line the muffin tray with these as it makes it easier to remove the muffins from the tray.  Place the muffin mixture into the lined trays and pop into the oven. The Muffins will be ready when a poker through the center comes away clean.

Spiced Blueberry muffins

A simple twist on classic blueberry muffins. :)  Absolutely yummy with honey or jam.

Ingrediants:

Gluten-free flour, 2 cups
Soy Milk, 3 cups.
Egg replacer, 2 teaspoons
Bicerbonate of soda, 1 1/2 teaspoons
Sugar, 1 cup
Blueberries, 1 1/2 cups
Cinnamon, 1 1/2 teaspoons
Nutmeg, 1/2 teaspoon
Ginger; minced, 1/2 teaspoon

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar, bicarb and spices.  Mix in the soy milk thouroughly; an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Gently stir in the blueberries,  with care as blueberies bruise easily.  Grease a muffin tray or two.  If you have muffin paper cups it is advisable to line the muffin tray with these as it makes it easier to remove the muffins from the tray.  Place the muffin mixture into the lined trays and pop into the oven. The Muffins will be ready when a poker through the center comes away clean.

Toffee almond Muffins; Dairy, gluten, and egg free

These taste so nice with some margarine.  Making me hungry.

Ingredients:

Gluten-free flour, 2 cups
Soy Milk, 3 cups.
Egg replacer, 2 teaspoons
Sugar, 1/2 cup
Bicarbonate of soda, 1 1/2 teaspoons
Toffe syrup, 1 cup
Almond flakes, 1/2 cup

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar, bicarb, and almod flakes.  Mix in 2 cups of soy milk thouroughly; an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Swirl the toffee syrup through the mufin mix, don't allow it to mix in completely.  Grease a muffin tray or two.  If you have muffin paper cups it is advisable to line the muffin tray with these as it makes it easier to remove the muffins from the tray.  Place the muffin mixture into the lined trays and pop into the oven. The Muffins will be ready when a poker through the center comes away clean.

Mud Muffin

Breakfast sized mud-cakes.  Who would resist these. :)

Ingredients:

Gluten-free flour, 2 cups
Soy Milk, 3 cups.
Egg replacer, 2 teaspoons
Bicarbonate of soda, 1 1/2 teaspoons
Sugar, 1 cup
Vegan Chocolate block; broken into chunks

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar and bicarb.  Mix in 2 cups of soy milk thouroughly; an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Half fill a pan with water and cover with a glass bowl.  Place the pan on the stove to boil and melt the chocolate chunks in the bowl.  As the chocolate melts mix in the remainder of the milk.  When the chocolate as completely mixed ith the milk remove the pan from the stove.  Allow the choclate to cool slightly and then mix it into the muffin batter.  Grease a muffin tray or two.  If you have muffin paper cups it is advisable to line the muffin tray with these as it makes it easier to remove the muffins from the tray.  Place the muffin mixture into the lined trays and pop into the oven. The Muffins will be ready when a poker through the center comes away clean.

Classic Choc-chip Muffins

Who doesn't love choc-chip Muffins in the morning? :)

Ingredients:

Gluten-free flour, 2 cups
Soy Milk, 3 cups.
Egg replacer, 2 teaspoons
Bicarbonate of soda, 1 1/2 teaspoons
Sugar, 1/2 cup
Chocolate chips, 1 cup

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar, bicarb, and chocolate chips.  Mix the soy milk thouroughly, an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Grease a muffin tray or two.  If you have muffin paper cups it is advisable to line the muffin tray with these as it makes it easier to remove the muffins from the tray.  Place the muffin mixture into the lined trays and pop into the oven. The Muffins will be ready when a poker through the center comes away clean.

Banana Coconut Muffins; Gluten, dairy, and egg free.

This is the first of my muffin series, continuing my banana obsession.  It's a sweet way to get fruit into your brekky.

Ingredients:

Gluten-free flour, 2 cups
Soy Milk, 2 cups.
Egg replacer, 2 teaspoons
Bicarbonate of soda, 1 1/2 teaspoons
Sugar, 1 cup
3 Ripe bananas
Desicated coconut, 1/2 cup

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar, bicarb, and desicated coconut.  Mix the soy milk thouroughly, an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Mash the bananas in a seperate bowl and then stir the mash into the muffin mixture.  Grease a muffin tray or two.  If you have muffin paper cups it is advisable to line the muffin tray with these as it makes it easier to remove the muffins from the tray.  Place the muffin mixture into the lined trays and pop into the oven.