EGG FREE AND DAIRY FREE MUFFINS

(adapted from Jane Zukin, "Dairy Free Cookbook")

preheat oven to 375 degrees
paper liners in 24 cupcake tins
or use mini-cupcakes (makes 48)

    3 cups flour (maybe 1/4 cup more)
    1 cup sugar (maybe 1/4 cup more)
    3 tsp baking powder
    1 tsp salt

    2 eggs  OR  3 tbsp soymilk/honey
    1 cup water
    2/3 cup dairy free margarine

    2 cups rinsed blueberries
        OR
    2 cups dairy-free chocolate chips

whisk dry ingredients together
whisk wet ingredients together

fold together all ingredients and mix till barely combined
(I usually add blueberries or chocolate chips right at the end)

Fill cupcake liners about 2/3 full

Bake 25-30 minutes

If you use mini-cupcake pans, bake 16-18 minutes

Our favorite sunday morning breakfast is to split the dough
and make 12 blueberry mufffins and 24 mini-chocolate-chip muffins.
I usually cut up apples as a side dish to round-out the breakfast.

I used to make it without eggs, but the kids outgrew their
allergy to eggs, so now I make it with eggs.  If you make it
without eggs, be sure to add at least 1 TBSP of honey - otherwise
the muffins look very pale and white.  The honey makes them 
brown a bit and look much more attractive.

If you use fresh blueberries, remember to pat them dry after
rinsing them.

If you use frozen blueberries, it will take longer to cook
unless you bring the blueberries to room temperature (microwave).
If you do warm up the frozen blueberries, remember to reduce 
the water in the recipe by a couple of tablespoons or else the
dough will be quite runny.  I don't drain the warmed up 
blueberries - too much flavor is lost.

VARIATION:  Make them plain and then once they are in the
muffin pan, add a teaspoon of your favorite jam and try to
stuff it into the middle of each muffin.  I call these my
"Surprise Muffins", as the filling is a surprise.

VARIATION:  Instead of blueberries or chocolate chips, cut
up a large apple or two into pea-sized chunks.  Then make
about 1/3 cup of cinnamon sugar (1/3 cup sugar, 1 tsp cinnamon)
Add the apples at the end of mixing the ingredients and then
swirl in the cinnamon sugar to get "streams" of flavor thru
the muffin.