This quick and easy eggless recipe is a perfect muffin recipe for those who can’t eat eggs.
Preheat oven to 400 degrees F (200 degrees C), grease and flour muffin tins, or use paper liners.
Sift flour. Add soda, salt and sugar, then sift again.
Add sour cream. Stir only enough to mix ingredients.
Drop by spoonfuls into muffin tins. Bake at 400 degrees F (200 degrees C) for 25 minutes.
Per Serving: 121 calories; protein 3.3g; carbohydrates 18.5g; fat 4.4g; cholesterol 8.4mg; sodium 160.5mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.