Dairy Free Muffins

Sweet Muffins

2 Cups plain flour
2 tsp baking powder
3/4 cup lightly packed brown sugar
1/2 cup milk I use rice milk for the milk but have used soy and regular.
1/3 cup canola oil
2 eggs whisked

TIP ~ If just doing plain you will need to add a little more milk or it will be too dry.

1. Preheat the oven (190-200 degrees Celsius).
2. Sift flour and add sugar in 1 bowl. In another bowl put whisked eggs, milk, and oil. Add wet to dry, using a large metal spoon to mix until just combined. I use a big serving spoon for this or the mix goes smooth like a cake mix and the muffins are very heavy and don't rise.
3. 3/4 full the muffin pans and cook for 18-20 min. Leave in pan for 10-15 min before turning out.

Variations
Banana use two mashed.
Pear 1 1/2 pear mashed.
Choc chip I use chopped up dairy-free chocolate.
Jam 1⁄4 teaspoon of jam in the middle. Put 1⁄2 mix in, put jam in middle then add extra mix on top.
Honeycomb on top or mixed into the mixture.
Coconut Small amount of coconut is nice.

I use muffin cases for all my muffins and they nearly all get frozen to be put in lunch boxes.

Savoury Muffins

2 cups plain flour
2 tsp baking powder
2 tablespoons brown sugar
1 cup milk (or milk substitute)
1/3 cup canola oil
2 eggs

Variations (add any of the following to muffin mix)
chives
Basil
Coriander
Cheese
Cheese and Bacon

The savoury ones are nicest on the day they are cooked or warmed in the microwave.