These muffins get a head start with the Quick Bread Mix recipe already on the site.
Images photographed and edited by Paulette Motzko,
These muffins have no eggs on them but in place of the 2 eggs that would have gone in them, they have:
4 tablespoons water, 2 tsp canola oil and 4 teaspoons baking powder
Recipe upcoming after I figure out how to tell you how to make them!
This has been an experiment to see how a baked product would turn out with no eggs and the best egg substitute that I found on the internet which was one egg equals 2 tablespoons water, 1 teaspoon oil 2 teaspoons baking powder. BUT MY CULINARY EXPERIMENT CAME OUT WELL. 🙂
When the muffins are done they’ll have a Sweet Peach Bottom like a pineapple upside down cake would, and the muffins will be cooked.
after baking the muffins 15 minutes at 350 degrees, check them with a toothpick and see if they’re done in the center, and if they’re not do five minutes more. Continue doing that until they’re done.
These muffins will be very carefully lifted out weather spatula and loosened around the edges before you go to take them out. I would recommend letting them sit in the baking pans for 30 minutes before you try to take them out so they can continue to cook.
3 3/4 cup sweet quick bread mix*
One third cup I Can’t Believe It’s Not Butter light, melted
4 tablespoons water
2 teaspoons oil
4 teaspoons baking powder
1 cup chopped walnuts
30 ounces of chopped peaches – the equivalent of 2 ounces should a 2 pounds
3/4 cup nonfat plain yogurt or 3/4 cup milk or 3/4 cup soy milk
3/4 cup peach nectar
Ground nutmeg to taste
2 teaspoons pure almond extract-Watkins is my favorite
* Sweet Quick Bread Mix
12 cups unbleached all-purpose flour
2 tablespoons baking powder
2 tablespoons baking soda
1 tablespoon salt
3 cups granulated sugar
3 cups brown sugar firmly packed
Mix all ingredients with your KitchenAid mixer or with a pastry blender so you mix all the leavening agents really well with sugar and flour. Store in a large dry container that has a 24 cup capacity and use it in the various recipes that are being put on recite using it. They will have the acronym SQBM on them, which stands for sweet quick bread mix.
What I discovered immediately with baking without eggs is-
in baking eggs gives the product stability. Not only do they act as a leavening agent, egg whites leaven the product and the egg yolks add tenderness.
The baked muffins are more fragile than if they have been made with two eggs. If you’re not a vegan, you can certainly make these with two eggs -( removing the 4 tablespoons water, two teaspoons oil and 4 teaspoons baking powder) and just leave all the other ingredients the same.
I’m not a vegan but I like to branch out and try other kinds of dishes and many of the people who read my blog are vegetarian or vegan.
May 24th, 2016 6:42 a.m.