Shh. I have a secret. I am sensitive to eggs. Well, I am sensitive to a lot of things. So when I tried a quick bread recipe that called for no eggs, I thought I would wind up making, trying, and throwing these muffins away. To my surprise, they turned out fluffy, sweet, and satisfying.
The trick to these egg-free muffins is ground flaxseed and coconut milk. Ok, the recipe called for almond milk, that is another ingredient that I am sensitive too. The other interesting thing is the recipe also called for unsweetened applesauce instead of oil, pure maple syrup instead of granulated sugar, and oat flour instead of regular flour (which means no gluten because I bought organic oat flour).
I mixed the ingredients per the recipe, poured the batter into muffin liners, and baked them as instructed at 375 degrees Fahrenheit. In 20 minutes, the timer dinged. When I went over to the oven to pull them out, the muffins were almost perfect. I admit they looked a little odd with the ground flaxseed and oat flour, but the aroma smelled amazing.
I called my husband up for dinner. He was supposed to have a meatloaf dinner that I bought for him at the store. I was going to have lentil chili and muffins. He asked if he could try the chili and muffins because they smelled so good! After we got done eating, he said the only thing the chili needed was . . . meat.
Maybe I can be a Good Baker Again
It is unusual for me to cook much nowadays. You see, I had a stroke six years ago and it took away my desire to cook. I had my blood tested after my stroke, and I found out I was sensitive to soy, gluten, dairy, eggs, yeast, and a whole lot of other things I loved eating. My desire for cooking waned even more. Two years of not cooking and my husband finally got mad at me. He missed the old me.
I didn’t like cooking, but I started trying things that I could eat. I through most of them out. Occasionally I found a recipe I liked. I will admit that I have gotten to be a good cook again, but baking has not come back to me. Until now.
You can make something truly delightful if you know where to find the right recipe.
*The recipes used are Lentil Chili and Whole-Grain Corn Muffins by Julieanna Hever, and the cookbook is Forks over Knives — The Cookbook: Over 300 Recipes for Plant-based Eating All throughout Year.