2 Applesauce, banana, flax seed, and gelatin are all simple egg alternatives widely used in baking.
Eggs are used to baked items in order to impart moisture, bind components, or act as a leavening or rising agent. The prepared corn muffin mix from Jiffy already contains baking powder for leavening, so the addition of egg serves solely to glue the dough and produce a cake-like texture after baking.
In baking, applesauce and mashed banana are frequently used as egg substitutes; however, nearly any puréed fruit will provide comparable results. Use one-half of a medium banana, one-fourth cup of applesauce, or fruit purée to substitute one egg. Eggs can be be replaced with puréed vegetables like sweet potatoes and pumpkin. Use 1/4 cup of the vegetable purée to replace each egg.
Mix 1 tablespoon of ground flax seed with 3 tablespoons of warm water to utilise flax seed. Wait approximately three minutes before adding the mixture to the cornbread mix. To use gelatin, dissolve 2 tablespoons of unflavored gelatin in 1 cup of hot water. Replace each egg with 3 1/2 tablespoons of the gelatin mixture.
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