Egg-Free Muffins

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This recipe demonstrates how to make delicious egg-free muffins, with an optional filling of manjar (dulce de leche).

• Cook 35 min
• Total 35 min

Ingredients

• 170 grams sugar
• 100 ml oil
• 200 ml milk
• Juice of 1 lemon
• A pinch salt
• 300 grams flour
• 1 teaspoon baking powder
• manjar (dulce de leche) for filling (optional)

Instructions

1. Combine Wet Ingredients: In a bowl, mix 170 grams of sugar and 100 ml of oil.
2. Add Milk: Add 200 ml of milk to the bowl.
3. Add Lemon Juice: Squeeze the juice of 1 lemon into the mixture.
4. Add Salt: Add a pinch of salt.
5. Whisk: Whisk all the wet ingredients together until combined.
6. Add Dry Ingredients: Add 300 grams of flour and 1 teaspoon of baking powder to the wet mixture.
7. Mix: Mix the dry ingredients into the wet ingredients until a batter forms. The batter should be thick and smooth.
8. Prepare Muffin Tin: Place paper liners into a muffin tin.
9. Fill Muffin Liners: Using an ice cream scoop or similar tool, portion the batter into the muffin liners, filling them about two-thirds full.
10. Bake: Place the muffin tin into a preheated oven at 180°C (356°F).
11. Baking Time: Bake for approximately 35 minutes.
12. Cool and Fill: Once baked, remove the muffins from the oven. Carefully remove the top 'lid' of each muffin.
13. Fill: Fill the hollowed-out centers of the muffins with 'manjar' (dulce de leche).
14. Serve: The egg-free muffins are now ready to be enjoyed!

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