A whole new world has been opened up to me now that I have an animal free egg replacement. NO cholesterol and no fat. This is starting to be fun. The coconut cake turned out pretty well so I thought I would try out one of my favorite muffins. Corn muffins from scratch. Does anyone remember Jiffy mix? That stuff was good plus there was a nice sweetness to it that I really enjoyed. This recipe called for one tablespoon of sugar. I tasted the batter before pouring it into the pan which is another thing you can do and feel comfortable with because there are no raw eggs. Not sweet enough. I added another tablespoon and to tell you truth I could have added even more sugar. Next time I will, more sugar or a combo of sugar and agave.
I am totally impressed with this egg replacement – the muffins rose just like they would with eggs and they were light and moist. Butter them up when they are still warm with some dairy free butter.
I think I may try peanut butter cookies next. What do you think? Watch out I just may become a baking fool, LOL. Now if only I could find a cheese replacement.
Recipe from corn meal bag
1 cup plain corn meal
1 cup flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon baking powder
2 eggs (3 teaspoon egg replacement mixed with 2 tablespoons water)
1 1/4 cup milk ( almond milk)
3 scallions chopped
Preheat the oven to 425 degrees. Mix the dry ingredients together. Place 3 teaspoons of the egg replacement in a small bowl and mix with the water. Stir the oil and milk into the eggs and add to the dry ingredients along with the chopped scallions. Pour into muffin pans and bake for 25 minutes.