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)

Topping
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)

Allergy~Friendly Crumb topping

EF, DF, NF Crumb Topping from S.A.F.E.

Lots of baking is around the corner and here's an easy topping that is sure to be a keeper.

This is my favorite and I use it on muffins and breads.  I haven't found an alternative I like better.  It is egg-free, nut-free and dairy-free.  With soy free margarine, it can also be soy free.

1/4 C brown sugar
1/4 C oatmeal
1 tsp cinnamon
2 Tbsp of milk/soy free margarine

Triple or quadruple the ingredients and freeze to have on hand quickly. SIMPLE AND Delicious!

Enjoy!

Pumpkin Pineapple Muffins for the Holidays

This is one of my all time favorite muffins to make. 

This is personal rendition of Moist Halloween Muffins from The Food Allergy News Cookbook.

I am not a baker and this is a recipe I can make with no problems.  With the fall season upon us and many holiday parties and school celebrations arriving, this easy and delicious muffin is a tasty addition to the dessert table.

Pumpkin Pineapple Muffins from S.A.F.E. 

It is milk/egg/peanut/soy and tree nut free.  

1 C flour AND 1/2 C whole wheat flour
1/2 C sugar
1/4 C brown sugar, firmly packed
2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon and 1/2 tsp nutmeg OR 2 tsp pumpkin spice
1 1/2 T oil + 1 1/2 T water +1 tsp baking powder; mixed together (egg replacer)
20 oz can of crushed pineapple, well drained
      **(yes...this much...it's what makes the muffin so good!)
1/2 C canned pumpkin
1/2 C water
1/4 C milk-free, soy free margarine, melted (but don't boil it)

Preheat oven to 425 degrees. 
Line muffin tin with paper liners and put aside. 
In a large bowl, mix together flour, sugars, baking powder, salt, cinnamon, and nutmeg.  Set aside. 

In another bowl, mix together oil, water, and baking powder mixture; add in pineapple, pumpkin, water and margarine. 
Combine with dry ingredients.  Mix well. 
Spoon into muffin tins, filling each 2/3 full. 
Bake 20 minutes or until golden brown. 
Cool on wire racks.

These are great plain or frosted.  Your favorite crumb topping will make these even better!
Add any kind of allowed candies for decorating. 

Enjoy!