Eggless Whole Wheat Muffins

This quick and easy eggless recipe is a perfect muffin recipe for those who can’t eat eggs.



Step: 1

Preheat oven to 400 degrees F (200 degrees C), grease and flour muffin tins, or use paper liners.

Step: 2

Sift flour. Add soda, salt and sugar, then sift again.

Step: 3

Add sour cream. Stir only enough to mix ingredients.

Step: 4

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.

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