Recently, a friend of mine found out that her niece had been diagnosed with an egg-white allergy. Naturally, she was upset because so many things have eggs in them, and was wondering how her niece would ever have sweets again, without eggs.
I was also curious, so I started researching various egg substitutes and testing them out in my kitchen. Some substitutes definitely work better than others, but it really depends on what you’re trying to make in the first place.
So far, my most successful, eggless recipe has been my Blue Monkey Muffins. They’re absolutely delicious; my husband didn’t even know that they were eggless. So, if you know someone with an egg allergy, rest assured, you can still make super-tasty treats for them, and no one will ever miss the eggs!
* 1/2 cup unsalted butter, softened
* 1/2 cup brown sugar
* 1/2 cup white sugar
* 2 containers (3.9 oz) unsweetened blueberry applesauce (Motts)
* 1 ripe bananas, smashed
* 2 cups flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon lemon zest
* 1 cup frozen wild maine blueberries
* White sparkling sugars (Wilton)
Step 1: Preheat oven to 350°F. In a large-sized bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
Step 2: In a seperate large-sized bowl, mix together blueberry applesauce and smashed bananas. Add softened butter, both sugars and lemon zest; stir thoroughly.
Step 3: Create a well in the center of the dry ingredients and slowly pour your wet ingredients into the well. Mix with a wooden spoon or spatula until just incorporated.
Step 4: Gently fold in the wild blueberries.
Step 6: Spray a standard-size muffin pan with cooking spray and fill muffin tin with batter. Sprinkle generously with sugar crystals.
Step 7: Bake muffins at 350°F for 20-25 minutes. Test with a toothpick; toothpick should come out clean when poked into the center of a muffin. Remove muffins from the muffin pans and cool on a wire rack.