The first time I made berry muffins, I managed to overcome the fact that my oven's thermostat has died and gone to oven heaven. They turned out perfectly and I was so excited I had to go visiting that very afternoon, just so I could show those muffins off.
The second time I made berry muffins was not quite so successful, and I blame the oven.
By the time I had semi-melted the margerine, unsuccessfully mixed it with the milk and egg-replacement, attempted to mix it all in a beaker with a stick blender, spilt it all over my clothes and the floor because I let go of it when I reached over to turn it off at the wall, put on a Wiggles DVD to prevent The Little Madam from engaging in an intimate investigation of this scrambled eggs-like plaything, changed into clean clothes and mopped the mess off the kitchen floor, the oven was probably hot enough to fire clay pots.
The muffins were still raw on the inside by the time they'd developed a brown, crispy surface. Although I fixed this by turning the oven off and leaving them in there for a further 15 minutes.
And yes, we still ate the muffins.
Here's the recipe - it's great if your oven doesn't outwit you:
Dairy-free, egg-free berry muffins
2 cups flour
4 teaspoons baking powder
75g margarine, melted
½ cup sugar
1 cup rice milk
1 tsp Orgran egg replacement
1 tab water
1 cup frozen berries, chopped
Set the oven to 200 degrees Celsius.
Sift the flour and baking powder into a large bowl.
Add the sugar.
In a separate bowl, mix the melted margarine, milk, Orgran and water.
Add to the dry ingredients.
Divide among 12 muffin pans (or 6 Texas muffin pans).
Bake for 10-12 minutes.