Best Substitute for milk in muffins

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Post  Tue, Feb 14 2012, 10:48 am
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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Post  Tue, Feb 14 2012, 11:06 am
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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Post  Tue, Feb 14 2012, 11:09 am
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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Post  Tue, Feb 14 2012, 11:14 am
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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Post  Tue, Feb 14 2012, 11:21 am
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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Post  Tue, Feb 14 2012, 11:24 am
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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Post  Tue, Feb 14 2012, 11:51 am
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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Post  Tue, Feb 14 2012, 1:03 pm
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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Post  Tue, Feb 14 2012, 1:05 pm
almond breeze.
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Post  Tue, Feb 14 2012, 2:18 pm
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

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.


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


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.

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