My boyfriend has difficulty with food. What do I mean by this? He doesn’t eat meat, except for beef. He eats store bought cakes, pastries etc but doesn’t eat eggs. Consequently he never eats anything I bake. As most people know, eggs are an essential part of baking. They bind and they create air bubbles which in turn leads to fluffiness…
So my ongoing dilemma has been, how do I bake goodies without eggs?
First thing I did was google “no egg muffins” as I wanted to make blueberry muffins with all the lovely “cheap” blueberries around, and didn’t find much. But then I remembered a fantastic website a vegetarian friend put me on to a few years ago: The Post Punk Kitchen, a TV\ show in the U.S.. I headed over and found exactly what I was looking for, easy, straightforward advice on no egg baking.The crew at the Post Punk Kitchen give advice on all the no egg options including tofu and flax seeds. I decide that if I can’t find a boxed egg substitute at my local health food shop and/or Woolies, I’d try the banana and/or the tofu option. Lucky for me the health food shop had it.
The egg substitute I found is called Orgran Gluten Free No Egg Natural Egg Replacer. It’s basically starch. Potato starch, tapioca flour and vegetable gum. This accounts for it’s very odd texture once mixed…
So I hunted for a recipe, but couldn’t find one I liked that didn’t have loads of sugar or fat, so used my old standby which is not a muffin recipe at all but a loaf….
This is an incredibly simple recipe and really can be made at the drop of a hat with almost any flavourings.
1/2 cup oats
1 cup milk (I use skim)
2 cups self raising flour (I try and use wholemeal)
1 tsp baking powder
1/3 cup brown sugar
3 tbs honey
1egg lightly beaten
Soak the oats in the milk for about 30 minutes.
Preheat oven to 180°
Lightly grease and line with baking paper 1kg loaf tin (or in this case muffin tin)
Sift the flour and baking powder into a large bowl, and stir in the rolled oats, sugar, honey and eggs.
Add your flavouring at this point (I added cinnamon and the blueberries to the dry ingredients)
Mix and pour into tin
Bake for 45 minutes (if baking loaf) or until golden brown and cooked through
The ingredients and adding the cinnamon (above)
Adding the brown sugar, and then the blueberries
Mix together the wet and dry ingredients
Place mixture into tin, and bake for 15 minutes, check then cook longer if required.
Leave in the tin for a few minutes to cool, then turn out on to cooling rack
In hindsight. I should have relented and actually used a proper muffin recipe, but wanted to stick with something familiar to test out the No Egg. I will try again, perhaps tomorrow on my day off, and this time I will check out the recipes from Belinda Jeffery’s “Mix and Bake“