Here’s a super-easy and versatile muffin recipe that is dairy-free, egg-free and nut-free. Based on this one recipe, you can make all different varieties, like blueberry, cranberry and, my favorite, chocolate chip.

—Patsy Rosenberg

1 3/4 cups flour

1/2 cup dark brown sugar

1/2 cup white sugar

4 teaspoons baking powder

1 1/2 teaspoons salt

1 cup soy milk*

1/3 cup margarine**

3 teaspoons vanilla extract

3/4 cup dairy-free chocolate chips, blueberries or cranberries

Preheat oven to 400°F. Grease bottom of muffin tins or use paper baking cups. In medium bowl, combine all dry ingredients except for chips or berries. In large bowl, beat soy milk, margarine and vanilla together for 2 minutes. Add dry muffin mixture to the bowl with the wet ingredients and stir until mix is well-moistened. Muffin mix should be lumpy! Gently stir in chocolate chips or berries of your choice.

Fill each muffin cup 2/3 full with muffin mix and bake for 15 minutes or until tops are golden brown. Let muffins sit for 5 minutes then place on a rack to cool. Makes 12 small or 6 large muffins. Enjoy!

*You may substitute rice milk or milk.

**Substitute dairy-free margarine or butter according to your needs.