Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

Do you have a collection of truly tried and tested recipes, which you would like to pass down to the generation to come? If I make a such a list, this recipe for chocolate chip muffins will definitely find place in it. This healthy muffin recipe is from the book Deceptively Delicious by Jessica Seinfeld. This book is full of tips, tricks and recipes to prepare healthy and tasty meals. The only change I had to make was to substitute the egg white. The author had suggested to use either whole wheat pastry flour or all purpose flour. I decided to go with the pastry flour and I’m so glad that I did it because the muffins came out so well; tasted excellent, had a wonderful texture and was very satisfying.

Oat flour is a new addition to my pantry and I’m using it quite often these days. It’s nothing but finely powdered oats. You can prepare it yourself using quick cooking oats and a food processor. I also noticed that cookies baked with oat flour is not as dense as the ones baked with whole wheat flour. I recently baked fat free chocolate chip cookies using part all purpose flour and part oat flour and I didn’t feel any difference at all taste-wise. Though the cookies were not the exact replica texture-wise because I had used unsweetened applesauce instead of butter. It felt more like a muffin/cake than a cookie. I’m still working to perfect a low fat chocolate chip cookie recipe. Until then here’s a recipe for cranberry muffins using oat flour. The original recipe is from Better Homes and Gardens’ Off the Shelf Baking. I have made a couple of changes to make it egg free and healthy.

I was going to try these vegan cupcakes just before the end of the low fat baking event, but had to bake it now itself. The reason being, the other 2 experiments to lower the fat was not that satisfactory. Thankfully it was edible (and healthy), so I did not end up nourishing my trash can. So I resorted to this eggless vanilla cupcake recipe from the Allergy-Free Cookbook by Alice Sherwood. (I have also updated in the event announcement that recipes which are already low in fat can be sent).