Berry Muffins (Baked Egg Tolerance: ⅓ or ¼ egg per muffin)
This Berry "Baked Egg" Muffin recipe isn't overly sweet, and makes a nice breakfast paired with some protein. We love them as an option for our egg-allergic son, who can tolerate baked-in egg. Try them with chocolate chips instead of fruit for a sweeter twist for kids! See my other "Baked Egg" recipes.
Prep Time10 minutesmins
Cook Time30 minutesmins
Servings: 6muffins
Author: Lisa Ngo, Safely Delish
Ingredients
⅓cupsugar
¼cupbutter, melted(may try dairy free butter, although I have not tried myself)
2Tbspvegetable or canola oil
2eggs, lightly beaten
1tspvanilla extract
1cupall purpose flour
1tspbaking powder
½tspbaking soda
¼tspsalt
⅓cupmilk(or dairy free milk)
⅔cupdiced berries OR chocolate chips(I like raspberries and/or blueberries, but any would work!)
Instructions
Preheat oven to 350. Spray muffin tin with cooking spray.
In large bowl, stir together sugar and butter until creamy (I just use a spoon or whisk, although you may use a hand mixer to get it extra fluffy). Stir in oil, eggs, and vanilla.
In a small bowl, combine flour, baking powder, baking soda, and salt.
Stir about half of dry ingredients into wet ingredients. Add all of the milk and remaining dry ingredients, and stir just until combined.
Fold in berries of choice (I like to use blueberries, or a mix of blueberries and raspberries). For a sweeter twist, try chocolate chips.
Divide batter evenly into a 6-muffin tin. Muffin cups will be fairly full, but this is okay. Bake at 350F for 30 minutes.
Enjoy warm, or cool on wire rack completely before storing in an airtight container.
Notes
NOTE: for ¼ egg per muffin, divide into 8 muffins and bake for 30 minutes. Tops will be a little more golden brown).