After success of using flax meal as an egg substitute in Chocolate cake, I’ve been following more of regular baking recipes(with eggs) and replacing eggs with flax meal, instead of searching for eggless version. I’ve grown out of baking powder+baking soda, which most of the eggless versions have as an egg substitute, as it leaves an after taste in your mouth. Flax meal doesn’t do that.
I had a box of blueberries from Costco, which nobody wanted to eat. Hence I decided to bake this blueberry muffin to use it up. The muffin rose beautifully as seen in the picture.
The recipe is fairly easy. This also makes a good item for your kid’s lunch box or snack. Make mini muffins and you can easily fit them in their tiny lunch boxes, or take them for a kid’s potluck.
All purpose flour/Maida - 1 and 1/2 cups
Sugar - 3/4 cup
Salt - 1/2 tsp
Baking Powder - 2 tsp
Vegetable Oil - 1/3 cup - I used Sunflower oil
Milk - around 2/3 cup
Egg Substitute (for 1 egg) -
Flax meal - 1 tbsp
Water - 3 tbsp
Topping (I skipped this)
Mix the following
Sugar - 1/2 cup
All purpose flour - 1/3 cup
Butter - 1/4 cup
Cinnamon powder - 1 and 1/2 tsp
Preheat Overn to 400 F.
Prepare Egg substitute - In a measuring cup mix flax meal with water properly and set it aside for couple of minutes till it comes to a gooey consistency. If using egg, beat an egg instead.
Mix all the dry ingredients. Add oil to the measuring cup(which already has flax meal mixture), then add milk to make it 1 cup. Add this slowly to the dry mixture and mix it properly without any lumps. Fold in blueberries.
Pour it in a muffin pan lined with muffin liners. Sprinkle some topping if using(I skipped this). Bake for 20 min or until a tooth pick inserted in the middle comes out clean.
Recipe Source - “http://allrecipes.com/recipe/6865/to-die-for-blueberry-muffins/”
- The above proportion made about 9 regular sized muffins
- The muffins didn't brown as much, smearing butter on top before baking might help. Or even adding topping might help. For more of this recipe visit the above link.