Muffin Recipe for Allergic on Egg & Flour, yield for one person only, without flaxseed, without fruits, using almond Flour, without cinnamon.
Certainly! Here's a muffin recipe that meets your requirements:
Ingredients:
- 1/4 cup almond flour
- 1 tablespoon cornstarch
- 1/4 teaspoon baking powder
- 1 tablespoon granulated sugar
- 1/4 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- 2 tablespoons non-dairy milk (such as almond milk or oat milk)
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with a single muffin liner.
2. In a mixing bowl, combine the almond flour, cornstarch, baking powder, and granulated sugar. Mix well to combine the dry ingredients.
3. Add the vanilla extract, vegetable oil, and non-dairy milk to the dry mixture. Stir until you have a smooth batter.
4. Pour the batter into the prepared muffin liner, filling it about two-thirds full.
5. Place the muffin tin in the preheated oven and bake for approximately 15-18 minutes or until a toothpick inserted into the center of the muffin comes out clean.
6. Once the muffin is cooked, remove it from the oven and let it cool in the muffin tin for a few minutes.
7. Transfer the muffin to a wire rack to cool completely before serving.
These muffins will have a different texture and flavor compared to traditional muffins made with eggs and regular flour, but they should still be enjoyable. Feel free to experiment with additional flavors or toppings that you like, such as a sprinkle of powdered sugar or a drizzle of melted dairy-free chocolate. Enjoy your egg and flour-free almond flour muffin!