I never thought going eggless in my baking until Madhu of egglesscooking got the idea of creating a series for egg substitute. This month egg substitute is Vinegar. My first reaction was is vinegar an egg replacement? Wow, I never knew it before. Thanks for highlighting and bringing to my attention, Madhu. Vinegar is widely used in my mom cooking, whenever she prepares pickles, vinegar plays an important role of preserving, when the mutton needs to be cooked faster, she adds a little bit, the job is done in few minutes. The acidity of the liquid tenderizes the meat. But my way of using vinegar is quiet different. I keep white vinegar in stock to clean around my house. Yes, one of the natural way of cleaning without any harsh chemical. Wondering what I do with vinegar? *To shine my stainless steel sink back: Sprinkle some baking soda and pour some white vinegar. Scrub around and let it sit 5 minutes. Rinse with tap water, the steel shine back. *To remove the mineral in coffee filter: Pour a cup of white vinegar in water reservoir and run the cycle. Discard the vinegar and run two cycle of plain water to rinse. Otherwise, ur coffee will taste vinegar flavor! *Discourage ants: Spray vinegar near my door way or window. Those are few things; I do around with the vinegar. Ok, coming to the recipe, the rule is 1 egg = 1 tbsp vinegar + 1 tsp of baking soda or even 2 tbsp of lemon juice can be used instead of vinegar. I adapted this savory muffin recipe and play around the ingredients to suit my taste buds and substituted the egg to vinegar + baking soda. I totally modified the recipe, just keeping in my mind the measurement and the review about the recipe. They turn out excellent, spongy, cheesy, and slightly peppery and the cilantro gave an Asian touch. I served warm for breakfast and no need of any accompaniment. Very important thing, it doesn’t smell vinegar, it paired well with the cheese!
Eggless Savory muffins
The recipe yield: 7 medium muffins
Whole wheat pastry flour or AP flour: 1/2 cup
Oat flour: 1/2 cup (ground any oats that you have around into powder)
Pepper powder: 1 tsp
Salt: 1/4 tsp
Apple cider vinegar: 1 tsp + 1/2 tsp
Baking soda:1/2 tsp
Baking powder: 1 tsp
Buttermilk: 3/4 cup
Vegetable oil: 2 tbsp
Honey: 1 tsp + 1/2 tsp
Monterey Jack cheese (grated) or any cheese of ur choice: 1/2 cup
Cilantro leaves: 2 tbsp minced
Preheat the oven at 400 degree F.
Mix the two flours, pepper powder, salt, baking soda and baking powder in a bowl.
Combine the honey, vegetable oil, buttermilk and vinegar together.
Mix into dry ingredients, just moistened the mixture. It will be lumpy don't worry (over mixing will result to hard muffins)
Fold the grated cheese and cilantro Grease a muffins tray , or use directly a silicone mold. Scoop 2/3 of the mixture in tin/mold and bake 20 to 25 minutes.
Enjoy for ur breakfast or accompanied with soup! Don't forget to warm them few seconds in microwave.
For next time: I would substitute pepper to fresh jalepenos, I felt pepper doesn't give enough kick and omit the honey! Don't try to bombard me , I am a spice gal after all. *Muffins are great for the picnic basket: Sending to Recipes to rest of us: Picnic Eats by Trupti, created by Ramki
*My muffins are flying to SWC: Meals on wheel by my dear Laksmi who chose a non spoilage food for at least 2 days. If u bake this recipe u got to double it, for saving some for the trip. *Last but not least, Think Spice: Think pepper hosted by Dilse Divya, event originated by Sunita Enjoy your weekend :)