So my youngest has an egg and peanut allergy, thus leading me to find new adventures in baking. I am cautiously optimistic that he will outgrow these allergies, but in the meantime I've been experimenting with substitutions in some of my favorite recipes. My (and my kids') favorite muffin recipe is from my dear friend Camille - her delicious Banana Chocolate Chip Muffins, which I previously blogged about here. I only did one small teeny weeny change to it, and that was to substitute the egg for ground flax seed mixed with water! That's it! So here is the updated recipe:
Banana Chocolate Chip Muffins
1 1/2 cups white sugar (I only added 1 cup actually)
3 TBSP milled flax seed
9 TBSP water
1 cup applesauce
2 cups flour (I used 1 1/2 cup white flour and 1/2 cup whole wheat flour)
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 cups mashed bananas
1/2 cup chocolate chips or however much you want! (optional)
Flax Seed and Water |
I phoned Hershey's, and was happy to find out that it will definitely say if there is a possibility of cross contamination between the chocolate chips and any nuts on the back of the chocolate chip package. So I can use this brand with confidence, but will still be double and triple checking the label every time before use it, I'm sure!
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