Category Archives: dairy free

Blueberry Muffins (with dairy free option)


I don’t know why, but whether you make these muffins with fresh berries, frozen berries, regular milk or soy milk, they always taste amazing. A batch of 12 muffins is gone in about 20 minutes in my house. ENJOY!


Ingredients:
1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk (or soy milk)
1 cup berries (fresh or frozen) – I have used blueberries or mixed berries

Topping:
1/2 cup sugar
1/3 cup flour
1/4 butter (or dairy-free margarine)
1 1/2 tsp cinnamon

Directions:
  • Preheat oven to 400 degrees
  • Fill a 12-cup muffin tin with paper liners
  • Combine dry ingredients in a medium bowl
  • Pour the 1/3 cup vegetable oil into a 1 cup measuring cup. Add the egg, fill with enough milk to fill up the 1 cup.
  • Pour into the flour mixture, stir and then fold in the berries
  • Combine topping ingredients and mash with a fork or pastry knife until the butter/margarine is incorporated and resembles a crumble.
  • Sprinkle the topping over the muffins
  • Place on the middle rack in the preheated oven and bake for 20-25 minutes

Easy Cornstarch Crepes


The kids always cheer when I tell them we are eating crepes for breakfast! Don’t worry – these are SUPER easy. And they are made with cornstarch instead of flour (making them gluten-free) – and you can also make them dairy-free! This recipe makes approximately 8-10 crepes.


Ingredients:
3 eggs
1 cup milk (or soy milk)
1 teaspoon vanilla
3 Tablespoons melted butter (or dairy-free margarine)
3/4 cup cornstarch
pinch of salt
1 Tablespoons sugar
Optional: a touch of lemon zest
Topping Ideas: Nutella, Peanut Butter, Bananas, Strawberries, Yogurt

Directions:
In a medium bowl, whisk together the eggs, milk, vanilla, and melted butter. Slowly add the cornstarch, salt and sugar and whisk while adding. The batter will be a bit lumpy, so keep the whisk nearby and stir often. Heat a large fry pan over medium heat and spray with cooking spray. Pour approximately 1/4 cup batter into the heated pan.

Tilt the pan to spread the batter evenly (See photo). Use a heatproof spatula to scrape the sides of the pan, making sure the crepe is not sticking. Once the batter looks almost cooked (only 2-3 minutes), use the spatula to turn it over and cook the other side (only about 1 minute). Flip crepe onto a plate, spread desired toppings inside the crepe, roll up and enjoy!

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