Description
This incredible recipe delivers a fluffy, moist, and utterly satisfying breakfast experience without a single egg. Perfect for dietary needs or simply exploring new baking delights, it’s a testament to how delicious breakfast no eggs can be.
Ingredients
- 2 cups (240g) All-Purpose Flour
- 3/4 cup (150g) Granulated Sugar
- 1/4 cup (50g) Packed Light Brown Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/4 cups (300ml) Milk (dairy or non-dairy)
- 1/2 cup (113g) Melted Unsalted Butter or Neutral Oil
- 1 tsp Pure Vanilla Extract
- Optional: 1 cup additions like berries, chocolate chips, or nuts
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan or line a muffin tin.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together milk, melted butter (or oil), and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined; do not overmix.
- If using, gently fold in optional additions like berries or chocolate chips.
- Pour batter into the prepared pan.
- Bake for 20-25 minutes for muffins, or 25-35 minutes for a cake, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 25-35 mins