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Best Substitute for milk in muffins

 
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tweek








Post Posted: Tue, Feb 14 2012, 11:48 am       Post subject: Best Substitute for milk in muffins
What is the best substitute for milk in muffins if I want to keep them parve?

Soy milk?
Rice milk?
Coffee creamer?

Does anyone have any good recipes for parve muffins?
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culinaryk








Post Posted: Tue, Feb 14 2012, 12:06 pm       Post subject: re: Best Substitute for milk in muffins
I personally like soy milk. What kind of muffins are you looking for? ones with fruit, or more the dessert type?
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Faigy86








Post Posted: Tue, Feb 14 2012, 12:09 pm       Post subject: re: Best Substitute for milk in muffins
I second soy milk, but if they are a fruity type, you can also use orange juice and that comes out very good.
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tweek








Post Posted: Tue, Feb 14 2012, 12:14 pm       Post subject: re: Best Substitute for milk in muffins
I am looking for any type of muffin that is good even though it is parve.

Do you just use the soy milk as a straight substitute for the amount of milk in the recipe? Does it taste different?
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mamaleh








Post Posted: Tue, Feb 14 2012, 12:21 pm       Post subject: re: Best Substitute for milk in muffins
I use orange juice as a milk sub in all baking. It has a very similar sugar to acid ratio and works beautifully.
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MamaBear








Post Posted: Tue, Feb 14 2012, 12:24 pm       Post subject: re: Best Substitute for milk in muffins
I would try coconut milk. OU-pareve and cheap at Trader Joe's. It's mild in taste. Or soy milk but I just don't love the taste of soy milk - it always tastes off to me.
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Tapuzi








Post Posted: Tue, Feb 14 2012, 12:51 pm       Post subject: re: Best Substitute for milk in muffins
I will second TJ's coconut milk- its really good in muffins and french toast, too. Substitute it in the same measurement.
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sky








Post Posted: Tue, Feb 14 2012, 2:03 pm       Post subject: re: Best Substitute for milk in muffins
I use soy milk in the same measurements and nobody notices the difference. (I hate it plain but in baked goods don't notice it)
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veganesther








Post Posted: Tue, Feb 14 2012, 2:05 pm       Post subject: re: Best Substitute for milk in muffins
almond breeze.
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culinaryk








Post Posted: Tue, Feb 14 2012, 3:18 pm       Post subject: re: Best Substitute for milk in muffins
Here is a great recipe for lowfat blueberry orange muffins:

2 eggs
3/4 cup sugar
6 tablespoons oil
1/2 cup orange juice
1 1/2 cup flour
1 1/2 teaspoons baking powder
1/4-1/2 teaspoon orange extract
1/2 bag of frozen blueberries
Servings (Muffins) recalculate

Preparation
Strain the blueberries and pat dry. Mix the blueberries with the flour and sugar (so they dont sink down when you bake them). Mix the rest of the ingredients together and then add in the blueberries. Pour into muffin tins and bake at 350F for about 15-20 minutes.

http://culinarykosher.com/reci.....zqydsXrrBs

Orange Almond Muffins:


1 1/8 cup/s Sliced Almonds
8 tablespoon/s Margarine
1 cup/s Sugar
1 tablespoon/s Orange Zest
1/4 teaspoon/s Almond Extract
1 Egg
1 1/3 cup/s Flour
4 teaspoon/s Baking Powder
1/4 teaspoon/s Kosher Salt
1 cup/s Soy Milk


Preparation

Preheat oven to 400F. Toast lightly 3/4 cup of almonds. Cream the margarine, sugar, orange zest, and almond extract. Add egg and mix until well blended. Grind the toasted almonds with flour. Add baking powder and salt and pulse a few times. Add this mixture to the creamed mixture alternating with the soy milk. Mix until smooth. Pour into lined muffin cups. Sprinkle the rest of the almonds on top (can also sprinkle some cinnamon if you like). Bake for 30 minutes.

http://culinarykosher.com/reci.....Muffin/654
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