As some of you know, our dear girl is allergic to eggs. It has been interesting trying to feed her and we've pretty much banned foods with eggs in them around the house. My biggest challenge has been baking without the leavening properties of egg. I thought I would post some recipes on my blog so that I can use them and also, in case you ever want to bake for us, you can have some safe recipes. :)
Eggless Blueberry Muffins
2 cups all-purpose flour ( I’ve been trying to use more whole wheat flour so I use 1 cup whole wheat flour and 1 cup regular)
1 cup sugar, plus 2 tsp. more
4 tsp. baking powder
1 cup milk
3 Tbs. melted butter
1 cup fresh blueberries
Raw sugar crystals for the top
Heat oven to 350. Line 12 muffin cups with paper liners. Combine flour, sugar and baking powder in a medium-size bowl. Stir in milk by hand and melted butter. Fold in blueberries. Fill each cup 2/3 full. Sprinkle tops of muffins with raw sugar. Bake at 350 for 25 minutes.
Carrot Cake Loaf
9 large carrots, shredded
2 cups flour
2 cups of sugar
1/2 cup raisins; chopped (either golden or dark raisins)
2 large bananas; mashed
1 cup apple sauce
2 tsp vanilla extract
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Optional: 1 cup of chopped walnuts
Preheat oven to 350 degrees.
Grease and flour two loaf pans OR line the pans with "release" aluminum foil
Mix all ingredients thoroughly until well combined.
Bake about 1 hour or until top browns.
If you want to glaze your loaves, just mix 2 cups of powdered sugar with 1-2 TB of milk or cream.
You can make a thinner glaze by adding more liquid.
Pour this over the cooled loaves and spread evenly.