it:
1/4 c margarine or shortening or butter (we used olive oil since my daughter
is allergic to butter)
1/3 cup sugar
3 cups oat flour (grind up regular oatmeal in a blender until
flour consistency)
1/2 t. salt
4 t. baking powder
1 c. rice milk (regular milk would work fine if your son is not allergic)
2 cups finely chopped apples (I grated 2 apples cored, but with the skins
on)
Mix the butter and sugar. Add oat flour, salt, and baking powder. Add
milk, add apples. Fill greased muffin tins 2/3 full. Sprinkle cinnamon and
sugar over the muffins.
Bake at 400 fro 25 minutes. Make about 24 muffins (they freeze great!)....
Also here are some different substitutes for eggs that might help....
What is a good substitute for eggs?
•
•
•
•
•
•
•
•
Ener-G Egg Replacer - follow directions on box.
2 tbsp cornstarch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!
Rebekah
On Tue, Sep 7, 2010 at 6:37 AM, berlem99 <beritlemons@gmail.com> wrote:
>
>
> I have seen posts regarding the simple - cake mix, 1 can pumpkin. Add water
> (as sugggested on cake mix box) - and bake muffins. Omitting the egg and oil
> that is called for on the cake mix box.
>
> So, I'm wondering... does this mean that we could do the same with a
> made-from scratch recipe? If the recipe calls for eggs and/or oil but we're
> using pumpkin (and/or applesauce) - can we just omit the eggs? I know
> applesauce can be subbed for oil... but are the eggs necessary?
>
> I'm wondering because my son is allergic to eggs but would love to try some
> easy egg-free muffin recipes.
>
> Thanks.
> Berit
>
>
>
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