Saturday, June 5, 2010

Egg Free Muffins

A friend of mine had a baby a few weeks ago. The thing to do when another baby is put on the planet is to drop off some food. I thought I would drop off some breakfast foods because breakfast tastes good all day. A member of their family has an egg allergy. So I recalled that soy flour is a substitute for egg in baking. As in one heaping tablespoon of soy flour and one tablespoon of water equals one egg. Here is the result:
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Egg Free Applesauce Muffins

INGREDIENTS
For muffins:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 heaping Tablespoons soy flour
2 Tablespoons water
1 cup packed light brown sugar
1 stick (1/2 cup) butter, melted
1 cup unsweetened applesauce

For topping:
2 tablespoons granulated sugar
1/4 teaspoon cinnamon

METHOD
Prepare muffins:
Preheat oven to 400°F. Line muffin pan with paper liners.

Stir together flour, baking powder, baking soda, spices, and salt in a bowl. Whisk together soy flour, water and brown sugar in a large bowl until combined well, then add butter whisking until mixture is creamy. Stir in applesauce, then fold in flour mixture until flour is just moistened. Divide batter among muffin cups.

Make topping and bake:
Stir together the cinnamon and sugar and sprinkle on top of muffins. Bake until muffins are puffed and golden, about 20 minutes. Cool in pan on a rack 5 minutes, then remove muffins from pan and cool slightly.

Makes 12 eggless muffins.

1 comment:

southernbbq said...

I think you can also use flax seeds and water as an egg substitute. It gets that egg white consistency...