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Trying has a child who is very, very allergic to eggs and she posted this recipe for eggless blueberry muffins. I took interest in them because we rarely have eggs on hand unless I specifically buy them for something.
I made the muffins tonight, substituting half the flour for whole wheat flour like she did. They turned out pretty delish.
The recipe just as I swiped it from her blog:
Egg less Blueberry Muffins
Ingredients:
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
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. Bake at 350 for 25 minutes.
