This is an egg and dairy-free recipe for macrobiotic muffins. It's a food allergy friendly recipe using apple juice and soy milk. They're fluffy and moist!
Through trial and error, I was able to create the tasty macrobiotic muffin I've been craving!
If you fill small muffin cups 80% full, they will rise, split at the tops, and brown nicely. If you use large muffin cups, or soft molds, they will be shapeless and flat.
Enjoy Japanese food around the world.