Eggless Whole Wheat Muffins18 Reviews
“Perfect for those who can't eat eggs.” - by GINGER P
Original recipe yields 12 muffins
- Preheat oven to 400 degrees F (200 degrees C), grease and flour muffin tins, or use paper liners.
- Sift flour. Add soda, salt and sugar, then sift again.
- Add sour cream. Stir only enough to mix ingredients.
- Drop by spoonfuls into muffin tins. Bake at 400 degrees F (200 degrees C) for 25 minutes.
Amount Per Serving (12 total)
- 121 cal
- 4.4 g
- 18.5 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"I wanted to make muffins, but had no eggs in the house. this recipe was a great starting point. substituted: - 1/2 c of the flour for 1/2 c rolled oats. - 1 c of the sour cream for 1/2 c plain yogurt..." See more and 1/2 c milk. omitted: - salt - half the sugar added: - 1/2 c bran - 1/2 tsp baking powder (i knew these would be heavy) - 1 tbsp cooking oil - 1 c rasins - 1 c frozen mized berries these muffins turned our SUPER, and i will definitely make them again. you can not tell the difference without the eggs."
"This recipe was awesome after I tweeked it a little. I added 1- 15ounce container of sugar free frozen strawberries, thawed, with the juice. I used 6 packets of sugar substitute in place of the sugar..." See more and used fat free sour cream. I also used a full teaspoon of baking soda. My boys love them and they're a great healthy sugar free snack!"
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