My brother has severe food allergies so when we were growing up, my mom had to get creative in the kitchen. She used to make these dairy-free muffins for us & I forgot all about them until I had a sudden craving for them.
Here’s what you need:
- 2 cups flour
- About 1 1/2 cups leftover coffee (I think I added closer to 2 cups because my batter was really thick)
- 1 cups sugar
- 1/2 cup vegetable oil or shortening
- A splash of almond milk to thin the batter (This is optional. My brother is allergic to almond milk, too! But Tom likes his coffee reaaallllly strong so I didn’t want to overpower the muffins!)
- 1 tsp cinnamon
- 1 tsp all spice
- 1 tsp baking soda
- optional- raisins. My mom always made them with raisins, so that’s how I like them. Pour in as much or as little as you like, or you could substitute for nuts etc.
Here’s what you do:
- Preheat oven to 350.
- Bring the coffee to a slow boil for 5 mins. Let cool.
- Add flour (sift with baking soda).
- Add & beat all ingredients except the raisins.
- Depending on how thick your batter is, you may need to add more almond milk or coffee.
- Fold in raisins or nuts.
- Scoop into muffin tins.
- Bake for 18-20 minutes, until a toothpick comes out clean.
Initially I made these just for me, but they were husband-approved as well (:
Now go make yourself some muffins!