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    You are in: Home / Dairy-free / Muffins Batter - Dairy Free Recipe
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    Muffins Batter - Dairy Free

    Average Rating:

    2 Total Reviews

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    • on July 27, 2010

      These were great. My three year old, who is dairy free, helped make them! the only adaptation was the addition of 1/2 tspn of vanilla essence. For oil, I used half coconut oil, half virgin olive oil. I loved the fact that they were not too sweet. Lovely and moist too :)

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    • on June 30, 2010

      I am giving it 5 Stars for FIVE reasons (1) I am so impressed that a muffin using water could turn out so well (2) Such Simple ingredients that I always have on hand (3) NO Dairy, thank you! (4) These even had DH's approval (5) Easy to make. ***I have to mention --- if you like a traditionally sweet muffin you will need to double the sugar, or, do what we did, eat them with a sweet spread. We used a mix of coconut oil and honey. YUM

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    Nutritional Facts for Muffins Batter - Dairy Free

    Serving Size: 1 (657 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 164.5
     
    Calories from Fat 70
    42%
    Total Fat 7.8 g
    12%
    Saturated Fat 1.1 g
    5%
    Cholesterol 31.0 mg
    10%
    Sodium 200.3 mg
    8%
    Total Carbohydrate 20.4 g
    6%
    Dietary Fiber 0.5 g
    2%
    Sugars 4.2 g
    17%
    Protein 3.2 g
    6%

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