I love muffins but I am allergic to eggs. Any ideas?

Answer 1

on the back of the oat bran box (supermarket brand, or quaker) there is a surprisingly good recipe for oat bran muffins. I always left out the eggs & it didn't affect them at all (i just don't eat eggs other than in baking so i didn't want to waste them)


try also adding a can of 100% pumpkin to this, pumpkin oat bran muffins! yum.

Answer 2

EASY SWEET BANANA NUT MUFFINS **

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Banana quick bread mix
1/4 teaspoon Nutmeg
8 ounces Yogurt
1/2 cup Nuts -- chopped

Stir together dry bread mix and nutmeg. Prepare bread mix according to package instructions, except substitute yogurt for the liquid. Stir in nuts. Grease muffin cups or line with paper cups. Fill 2/3 full.
Bake in 350~ oven about 15 minutes or until done.



EGGLESS CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Cornmeal
1/2 cup Flour
1/4 cup Sugar
1 teaspoon Salt
2 teaspoons Baking powder
1 cup Milk
2 tablespoons Shortening -- melted

Sift and mix together the dry ingredients. Add the milk and shortening. Pour into greased muffin tins and bake at 350-F for 30 minutes.

Answer 3

Makes 2 dozen small muffins
oven temperature 400 degrees
baking time 45 minutes.

Ingredients:-

-4 c. bread flour
-2 tbsp. baking powder
-1 tbsp. sugar
-3/4 tsp. salt (omit if adding ham)
-1 generous tsp. toasted caraway seeds
-2 1/2 c. cold water

Method:-

1) Add baking powder, sugar and salt to the flour and sift into a mixing bowl; stir in lightly toasted caraway seeds.
2) Pour in the cold water all at once and stir just enough to dampen the flour.
3) Spoon batter into hot, oiled muffin pans up to 2/3 full and bake until muffins are brown and leave sides of pans.

Optional: could add 1 1/2 cups finely chopped or shredded ham and 2 tablespoons minced fresh parsley for a heartier mix.

ENJOY!!

Answer 4

I like to use Eggbeaters when I'm replacing Eggs!

Egg Beaters Original is made with 99% eggs — but only the best part — the whites. The other 1% consists of vitamins and other nutrients usually lost when the yolk is removed. Egg Beaters Original have no artificial flavors, preservatives or colors.

Egg Beaters Original has no cholesterol, no fat and is low in calories. Available in refrigerated and frozen.

Available in:
• 16 oz. resealable pour spout (Refrigerated)
• 32 oz. resealable pour spout (Refrigerated)
• 3 - 4 oz. cups. (Refrigerated)
• 2 - 8 oz. cartons (Refrigerated)
• 2 - 8 oz. cartons (Frozen)

Answer 5

Just eat muffins and stay away from eggs.

Answer 6

hey if you are allergic to eggs how do you know that you love muffins?

Answer 7

EnerG foods makes a good Egg Substitute that works well for baking.
http://www.ener-g.com/

Answer 8

egg free muffins....just a thought...

Answer 9

you could try egg replacer. You can find it at most health-food stores. Or find a recipe that doesn't call for eggs.

Answer 10

There are things to use as egg substitutes. I put two links that might interest you.