No eggs!?GLUTEN FREE MUFFINS HELP!?!
im making gluten free muffins, and i just realized i have no eggs!.
i MIGHT have egg whites!.
what can i use instead of the eggs that will work just a good!.
or can i use whites!?Www@FoodAQ@Com
i MIGHT have egg whites!.
what can i use instead of the eggs that will work just a good!.
or can i use whites!?Www@FoodAQ@Com
Answers:
ahh i'm gluten intolerant! haha
i'd say just use the whites!. but idk too much about cooking =]Www@FoodAQ@Com
i'd say just use the whites!. but idk too much about cooking =]Www@FoodAQ@Com
You can easily make muffins with egg whites, just beat them so they are firm and then add other ingredients, first sugar add it slowly by beating the egg whites, and then add the flour, add it by slowly mixing the mass with a spoon!.
you can make it whit out eggs too, by first beating sugar and oil, and then adding the rest of the indgredients!.
i hope it is helpfulWww@FoodAQ@Com
you can make it whit out eggs too, by first beating sugar and oil, and then adding the rest of the indgredients!.
i hope it is helpfulWww@FoodAQ@Com
U can try these Eggless Glutten Free Muffins recipes
*Apple Muffins
Makes: 1 dozen
2 cups whole wheat pastry flour
1/2 cup natural granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup (8 ounces) vanilla low-fat yogurt or soy yogurt
1/4 cup low-fat milk, rice milk, or soymilk
2 tablespoons light vegetable oil
1 cup finely chopped apple
? cup raisins or chopped walnuts (optional)
1 teaspoon cinnamon (optional)
Preheat the oven to 350 degrees!.
Combine the flour, sugar!. baking powder, and baking soda in a mixing bowl and stir together!. Make a well in the center of the flour mixture and pour in the remaining ingredients!. Stir together until well blended, but don't overbeat!. The batter should be medium-thick!. If it seems too stiff or dry, add a small amount of additional milk!.
Stir in the apple, and nuts or raisins and cinnamon, if using, then divide the batter among 12 oiled or foil-lined muffin tins!.
Bake for 20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one comes out clean!. Let cool until just warm to the touch, then transfer the muffins to a plate!. When the muffins are completely cooled, store in an airtight container!.
*ORANGE BERRY MUFFINS
1 cup unbleached flour or white spelt flour
3/4 cup whole wheat or whole spelt flour
1/4 cup wheat germ
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 Tbsp orange zest
3/4 cup cranberries (fresh or frozen)
3/4 cup blueberries (fresh or frozen)
1/2 cup nuts (optional)
1/4 cup butter, softened
1 cup sucanat (plus extra for top)
1 egg, beaten (or egg replacer equivalent to 1 egg)
3/4 cup orange juice
Preheat oven to 3500 F, and grease muffin tin!. In large bowl whisk together flours, wheat germ, baking powder, baking soda, and salt!. Mix in orange zest, berries, and nuts if using!. In a separate bowl, cream together butter, succanat, and egg until smooth!. Add orange juice to butter mixture!. Make a well in center of dry ingredients, and add wet!. Stir until just combined!. Pour into tins (make tins about 3/4 full), and sprinkle tops of muffins with a little bit of succanat!. Bake for 30 minutes or until golden and toothpick comes out clean!. Allow to cool on baking rack!.
ENJOY :-)Www@FoodAQ@Com
*Apple Muffins
Makes: 1 dozen
2 cups whole wheat pastry flour
1/2 cup natural granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup (8 ounces) vanilla low-fat yogurt or soy yogurt
1/4 cup low-fat milk, rice milk, or soymilk
2 tablespoons light vegetable oil
1 cup finely chopped apple
? cup raisins or chopped walnuts (optional)
1 teaspoon cinnamon (optional)
Preheat the oven to 350 degrees!.
Combine the flour, sugar!. baking powder, and baking soda in a mixing bowl and stir together!. Make a well in the center of the flour mixture and pour in the remaining ingredients!. Stir together until well blended, but don't overbeat!. The batter should be medium-thick!. If it seems too stiff or dry, add a small amount of additional milk!.
Stir in the apple, and nuts or raisins and cinnamon, if using, then divide the batter among 12 oiled or foil-lined muffin tins!.
Bake for 20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one comes out clean!. Let cool until just warm to the touch, then transfer the muffins to a plate!. When the muffins are completely cooled, store in an airtight container!.
*ORANGE BERRY MUFFINS
1 cup unbleached flour or white spelt flour
3/4 cup whole wheat or whole spelt flour
1/4 cup wheat germ
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 Tbsp orange zest
3/4 cup cranberries (fresh or frozen)
3/4 cup blueberries (fresh or frozen)
1/2 cup nuts (optional)
1/4 cup butter, softened
1 cup sucanat (plus extra for top)
1 egg, beaten (or egg replacer equivalent to 1 egg)
3/4 cup orange juice
Preheat oven to 3500 F, and grease muffin tin!. In large bowl whisk together flours, wheat germ, baking powder, baking soda, and salt!. Mix in orange zest, berries, and nuts if using!. In a separate bowl, cream together butter, succanat, and egg until smooth!. Add orange juice to butter mixture!. Make a well in center of dry ingredients, and add wet!. Stir until just combined!. Pour into tins (make tins about 3/4 full), and sprinkle tops of muffins with a little bit of succanat!. Bake for 30 minutes or until golden and toothpick comes out clean!. Allow to cool on baking rack!.
ENJOY :-)Www@FoodAQ@Com
use the souls of baby dolphines insteadWww@FoodAQ@Com
go to the shop and get eggsWww@FoodAQ@Com