Allergy Free Muffins

This is a super easy, delicious recipe that makes 2 dozen muffins. I stumbled upon this recipe years ago, before I had a daughter with food allergies. So I took the base recipe and then tweaked it so that my daughter could eat it, we all love it, even my 9 month old.

Yes, my stove top is dirty, but to my defense I just got done cooking dinner and hadn't cleaned the top yet. I would never buy a WHITE flat top stove, it is impossible to keep clean. So just ignore it.

It is very versatile, I have made it using chocolate chips, chocolate chunks, bananas and blueberries.

The recipe is:

1 cup margerine (I use a vegan margerine)
2 cups sugar (yes, a lot, you can use less if you want to, but it is for 2 dozen muffins)
6 T water, 6 T oil, 4 tsp baking powder - all mixed together in a separate container, then add
1 tsp salt
1 tsp baking soda
1/2 cup rice or soy milk
4 cups flour
1 T vanilla
2 cups unsweetened applesauce

Optional: chocolate chips, blueberries, whatever you want to through in!

Cream margarine and sugar, then add the egg replacement (oil, water and baking soda mixture), milk and mix. Once that is mixed, mix the rest of the ingredients in. Bake at 350 degrees for 30 minutes for cupcakes and up to 1 hour for bread pans, depending on how large they are. I used mini loaf pans, so it was only in for 35 minutes. But a large loaf could take an hour.

This last batch I separated it in half and made a dozen blueberry and a dozen chocolate chunk. The chocolate chunk I not only made muffins but I made some of my mini loaves to give as gifts to the busdriver, etc. Anyone that I want to  give a simple gift to, but not spend a lot of money, just to say thanks.

Here is my finished gift for the busdriver. Isn't it cute?

This post linked to Ultimate Recipe Swap and Tasty Tuesday.