From: Deborah (Recipes.vegsource.com)
Subject: Carrot muffins & egg subs
Date: March 19, 2004 at 2:20 pm PST
In Reply to: Carrot muffin recipe posted by Rakel on March 19, 2004 at 12:24 pm:
Carrot Muffins
1/2 cup sugar
2 cups flour
1/2 cup raisins (optional)
1/4 cup finely chopped nuts (optional)
1/2 tsp salt
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
3 cups finely shredded carrots
1/4 cup vegetable oil
1 tsp molasses
1/2 cup applesauce
2 tsp vanilla
Egg Replacer for 2 eggs
Baking spray
Spray 12 large muffin cups.
Stir together the dry ingredients.
Mix in the carrots, egg subs, oil, molasses, applesauce, and vanilla.
Beat until just mixed.
Fill muffin cups 2/3 full.
Bake at 325 F for 20 minutes, or until a toothpick comes out clean.
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EGG SUBSTITUTES
Ener-G Type Egg Replacer
1 cup potato starch
3/4 cup tapioca flour
2 tsps baking powder
Mix all well.
Store in airtight container.
To use:
1 & 1/2 tsp powder + 2 Tbs water = 1 egg.
1 & 1/2 tsp powder + 1 Tbs water = 1 egg yolk.
When measuring, press powder firmly into measuring spoon.
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Egg Substitute
1 Tbs cornstarch
2 Tbs water
Mix well.
Equals 1 egg.
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Egg Substitute
1 Tbs soy flour
2 Tbs water
Mix well.
Equals 1 egg.
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Egg Substitute
1 Tbs oil
1 Tbs water
1 tsp baking powder
Mix well.
Equals 1 egg.
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Egg Substitute
1 tsp baking powder
1/2 tsp baking soda
2 Tbs white flour
3 Tbs water
Beat all ingredients together until fluffy.
Let stand 1 minute.
Make just before adding to recipe.
Equals 1 egg.
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Flax Meal Egg Substitute
2 tsp flax meal
2 Tbs warm water
In a small bowl, mix flax meal and warm water.
Beat until mixture has the consistency of egg.
Equals 1 egg.
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Tofu Egg Substitute
1/4 cup whipped Tofu
Some liquid from recipe
Mix well.
Equals 1 egg.
