Breakfast

Dairy free/egg free apricot almond muffins is for Breakfast, Snack.

Dairy free/egg free apricot almond muffins takes 15 minutes to prepare.

Dairy free/egg free apricot almond muffins takes 25 minutes to cook.

Dairy free/egg free apricot almond muffins makes 12 servings.

The ingredients for Dairy free/egg free apricot almond muffins are:

Step one:
1 1/2 cups thinly sliced dried apricots
1 1/2 cups water (more can be added later if dry or using gluten free flour)

Step two:
2 1/2 cups flour
1 tsp. baking soda
2 tsp. baking powder (gluten free if needed)
1 tsp salt
1 tsp egg replacer (if using dry)
1 cup ground almonds

Step three:
2 tbs. dairy-free margarine or vegetable oil
1/2 honey or maple syrup
egg substitute (if using liquid) = one egg
1 tsp. vanilla extract

Here is how you make Dairy free/egg free apricot almond muffins:

1. Slice almonds thinly and add to water in saucepan. Bring to boil and simmer for 10 minutes.2. Combine dry ingredients (incl. dry egg replacer).3. Cool apricots slightly and add other wet ingredients (cool more if using liquid egg replacer).4. Combine wet with dry ingredients until just mixed (add more water if necessary). Fill into 12 muffin cups.Bake at 185?C/350?F for 25 minutes.Makes 12 muffins.Freezable-just reheat in microwave for 2-3 min. Number of Servings: 12Recipe submitted by SparkPeople user CYNANNA.

The nutritional information for Dairy free/egg free apricot almond muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 280.8

• Total Fat: 6.3 g
• Cholesterol: 0.0 mg
• Sodium: 412.9 mg
• Total Carbs: 53.7 g
• Dietary Fiber: 4.0 g
• Protein: 5.7 g

The dietary needs meet for Dairy free/egg free apricot almond muffins is Lactose Free