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Dairy Free Vegie Muffins

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Wowsers! It’s been over 6 months since my last blog post. What has brought me back? Today I really just wanted to share this recipe for vegie muffins. You see, my DD is dairy intolerant and so finding quick and easy foods for her to eat (apart from vegie and fruit purees) has been rather challenging. Many of the off-the-shelf products in the supermarket contain dairy so I’m left preparing much of her diet from fresh produce. This is NOT something I mind, in fact I rather prefer knowing that DD is getting nutritious and tasty foods prepared at home, but when you can’t use milk, cheese, butter or other dairy products, finding suitable recipes is not always easy.

Dairy Free Vegie Muffins

Vegetable Muffins

 

  • 2 cups wholemeal flour
  • 5 tsp baking powder
  • 1 egg, lightly beaten
  • 1 cup rice milk (or soy or almond etc.)
  • 4 tbsp oil
  • 1 1/2 cups frozen mixed vegies, defrosted
  1. Mix together flour and baking powder
  2. Combine beaten egg, milk and oil
  3. Add all at once to the flour stirring quickly until just mixed. (The mixture should be a little bumpy.)
  4. Fold in vegetables
  5. Divide mixture between 12 cupcake papers and bake in a hot oven (220 degrees celsius) for 18 to 20 minutes.
  6. Serve warm.
This makes a great finger food and DD enjoys being able to eat these all by herself without any help from mummy. And I don’t have to worry about any added preservatives, thickeners, colours or flavourings. 
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2 responses »

  1. Thanks for this great recipe! My son is dairy free. I’m going to make these for him today!

    Reply
  2. Pingback: Dairy free vege muffins | mummy flying solo

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