I empathise with trendily-intolerant Maria Crispy – though I’m a huge fan of anything containing lactose, I’m allergic to eggs, which puts a fairly severe limit on the number of baking recipes which are any good to me (as above).
I’ve found ways around it though (with the help of vegan recipes, as Jean found) – if only one egg is called for in a recipe it’s generally a binder and can be replaced easily enough. I’d be happy to try those muffins without eggs and maybe a bit more fruit. Ground flaxseed mixed with water works well as a binder as well – mix in about a 1:3 ratio and leave it for a few minutes while it turns gloopy, and then use it in place of eggs in the recipe. About a tablespoon of flaxseed (plus roughly 3x tbsp water) replaces one egg, so scale up if needed. The muffin (or whatever) will likely be a bit denser and nuttier.
If 3 or 4 eggs are called for they’re probably meant to lighten / aerate the end product, which is a bit trickier.
On a side note, I’ve baked with olive oil before in various breads and it turns out fine.
I didn’t have problem with adding sugar – it was lack of instruction about the veg oil that got me!! I didn’t add it at all and just used it to brush top of muffins half way through cooking and they turned out great – v yummy. Prob would be moister (if that’s a word) with it added.
I double checked recipe from the original location and got full instructions.
Thanks for info on avoiding egg Aidan.
Tuesday 16 June, 2009 at 9:08 pm
I empathise with trendily-intolerant Maria Crispy – though I’m a huge fan of anything containing lactose, I’m allergic to eggs, which puts a fairly severe limit on the number of baking recipes which are any good to me (as above).
I’ve found ways around it though (with the help of vegan recipes, as Jean found) – if only one egg is called for in a recipe it’s generally a binder and can be replaced easily enough. I’d be happy to try those muffins without eggs and maybe a bit more fruit. Ground flaxseed mixed with water works well as a binder as well – mix in about a 1:3 ratio and leave it for a few minutes while it turns gloopy, and then use it in place of eggs in the recipe. About a tablespoon of flaxseed (plus roughly 3x tbsp water) replaces one egg, so scale up if needed. The muffin (or whatever) will likely be a bit denser and nuttier.
If 3 or 4 eggs are called for they’re probably meant to lighten / aerate the end product, which is a bit trickier.
On a side note, I’ve baked with olive oil before in various breads and it turns out fine.
Monday 10 August, 2009 at 6:23 pm
All going well until I discovered you omitted when to add sugar in your recipe! Grr…. Please crosscheck your ingredients with method before posting
Thursday 20 August, 2009 at 11:48 am
I didn’t have problem with adding sugar – it was lack of instruction about the veg oil that got me!! I didn’t add it at all and just used it to brush top of muffins half way through cooking and they turned out great – v yummy. Prob would be moister (if that’s a word) with it added.
I double checked recipe from the original location and got full instructions.
Thanks for info on avoiding egg Aidan.