Eggless Butterless Honey Muffins

by - April 08, 2015


Eggless Butterless Honey Muffins


Preparation time: 10 minutes
Baking time: 12 ~ 15 minutes
yield: 12 muffins

Dry Ingredients:
2 cups all-purpose flour / whole wheat flour
1/2 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt

Wet Ingredients:
1 cup milk
1/4 cup oil
1/4 cup honey & 1 tsp vanilla extract
1/4 cup pureed tofu or 1 egg

Eggless Butterless Honey Muffins

Method:
1. Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or spray with a non-stick cooking spray.
2. In a large bowl, whisk together the dry ingredients.


3. In a another bowl, whisk together the milk, oil, honey, vanilla and pureed tofu.


4. Pour the wet ingredients into the dry ingredients and, using a rubber spatula, fold together until everything corporate together.




5. Divide the batter evenly between the muffin cups. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then remove to a wire rack. Serve warm or at room temperature or store it in zip lock bag for 3 day @ room temperature.




Eggless Butterless Honey Muffins

Preparation time: 10 minutes
Baking time: 12 ~ 15 minutes
yield: 12 muffins

Dry Ingredients:
2 cups all-purpose flour / whole wheat flour
1/2 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
Wet Ingredients:
1 cup milk
1/4 cup oil
1/4 cup honey & 1 tsp vanilla extract
1/4 cup pureed tofu or 1 egg

Method:
1. Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or spray with a non-stick cooking spray.
2. In a large bowl, whisk together the dry ingredients.
3. In a another bowl, whisk together the milk, oil, honey, vanilla and pureed tofu.
4. Pour the wet ingredients into the dry ingredients and, using a rubber spatula, fold together until everything corporate together.
5. Divide the batter evenly between the muffin cups. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then remove to a wire rack. Serve warm or at room temperature or store it in zip lock bag for 3 day @ room temperature. 

(Recipe from Taste of Home)   www.sarasyummybites.com




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18 comments

  1. Delicious muffins..so perfect for lunchbox or breakfast

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  2. I was paying more attention to the background than the muffins. Love everything blue there and the beaded coaster (if it is) in the first image. :)

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  3. Guilt free way to start the day with these egg less butter less honey muffins.

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  4. Using Tofu as an egg substitute has been on my mind forever now. Beautifully done!

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  5. Yummy looking muffins, never used honey,using honey sounds interesting..

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  6. So moist & delicious looking honey muffins.

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  7. I always wanted to bake honey cake and this looks lovely. Bookmarked

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  8. Very lovely colour to the muffins!

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  9. Using tofu as egg substitute is totally new to me. Very interesting.

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  10. I have not tried using tofu as an egg substitute. Should really try that sometime soon. Love the picture with the honey all around the muffin! Looks yummy.

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  11. Never tried tofu as an egg replacer. Will give it a try soon. Muffins looks great

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  12. wow tempting muffins.. love the flavor of honey!!

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  13. Well done muffins with tofu instead of eggs, superb.

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  14. Well done muffins with tofu instead of eggs, superb.

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  15. I love tofu bakes, gives a nice texture to the final product!!! Muffins looks real spongy!! :)

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  16. Beautiful muffins Sara. They look so inviting...

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  17. Delicious muffins and now I am hungry. I want some of these you pics are making me crazy.

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  18. Great muffins with tofu . They look very well tempting and well captured.

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