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.
The Daily Buzz combines the pursuit of interesting and intriguing facts with the innate human desire to rank and list things. From stereotypical cat pictures to crazy facts about the universe, every thing is designed to help you kill time in the most efficient manner, all while giving you something to either laugh at or think about!
Leave a Reply