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2 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1/2 cup shredded coconut
1 cup buttermilk substitute
6 tbsp. margarine, melted and cooled
1 egg replacer
2 tsp. orange zest
1 cup chopped pineapple
2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1/2 cup shredded coconut
1 cup buttermilk substitute
6 tbsp. margarine, melted and cooled
1 egg replacer
2 tsp. orange zest
1 cup chopped pineapple
In a large bowl, combine flour, baking powder, salt, sugar, and coconut. In a medium bowl, combine buttermilk substitute, margarine, egg replacer, and orange zest. Add to flour mixture and mix until just combined. Stir in chopped pineapple. Divide into 12 sprayed muffin cups. Bake for 17-20 minutes or until a toothpick comes out clean.
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Source:
Modified from Baking Bites
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Published in
Breakfast
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Fish-Free]
- [Shellfish-Free]
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2 comments
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Monday, 29 November 2010 18:32
posted by
Andrea Hentschel
These are AMAZING!!! I used an egg because as long as it's baked in apparently it's safe for my daughter. They are delicious - sweet, chewy, they rose well, etc. Yum :)
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Monday, 21 June 2010 13:17
posted by
Michelle
These are very good. I didn't have any zest so I didn't use that. I used banana to replace my egg and it turned out great.
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