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Monday, July 25, 2011

Allergy~Friendly Rhubarb Muffins

The following is a recipe for one of my kids' favorite breakfast muffins.  As a matter of fact, they just ate two each!  They are dairy/egg/peanut/tree-nut free.  They could easily be made wheat/gluten-free by using your own alternative flour.
Smart Allergy~Friendly Education Recipe

Yummy Rhubarb Muffins - free of dairy/eggs/nuts

1 1/3 C flour
1 C rhubarb chopped
2/3 C brown sugar
1/4 tsp. baking soda
1/4 tsp. salt

1/2 C Tofutti's Sour Supreme
1/4 C vegetable oil
1 egg substitute = 2 T warm water + 1 package of *gelatin (OR 1/4 C of flax substitute)

1/2 C brown sugar
1/2 C oatmeal (you could substitute nuts, if you can)
1 tsp cinnamon
2 tsp dairy-free margarine (Nucoa, Earth Balance)

Mix well the first 5 dry ingredients together.  Blend well the 3 wet ingredients together.  Stir wet ingredients in with dry ingredients.  Mixture will be a bit stiff.  Divide up in muffin/cupcake pan.  Add topping.  Bake at 400 degrees for 20 - 25 minutes.  Makes one dozen muffins.  Mini-muffins are delicious too!

*If you use gelatin, which I love with this recipe, be sure to add it when you are completely ready to make these muffins.  Be sure to use VERY warm water and mix well with the gelatin.  The gelatin mixture will make the mix start to set fairly quickly.

I double the topping mix to make sure I have extra on hand and freeze.

This topping mix is delicious on ANY muffins! 


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