I felt the need for something cake-like and sweet. Muffins sounded good. I wanted blueberry muffins but I didn’t want to clean the pan. Too many crevices. I know, lame excuse but true. I try to keep the mess to a minimum when baking or cooking (although my husband would like to argue that).
I looked at so many recipes to find something that could be converted to be eggless. I was a little worried the texture wouldn’t be moist enough without the eggs. After all, a traditional pound cake should have a equal parts egg, sugar, butter and flour.
I think it turned out really well. As you can see in the picture the it’s very moist. I did however have some problems with the batter. I was in a bit of a hurry and after mixing all the ingredients I put it straight into the over. Big oops! I didn’t allow the batter to warm up from the frozen blueberries. It took almost an extra 20mins to bake… The outside was a beautiful golden brown but I could tell the middle was not setting at the correct rate. I ended up using a thermometer to help decide when it truly was done. Beginner’s mistake. I still make quite a few.
- 1/4 C millet flour
- 1/2 C sorghum flour
- 1/3 C sweet rice flour
- 1/3 C potato starch
- 3 T tapioca starch
- 1 T egg replacer
- 8 oz unsweetened apple sauce
- 3/4 C non-hydrogenated palm shortening
- 3/4 C sugar
- 3/4 tsp xanthan gum
- 2 tsp baking powder
- 1/2 C milk of choice
- 1 C frozen blueberries
- Mix flour and dry ingredients in bowl.
- Beat shortening along with apple sauce and egg replacer
- Add milk and slowly add flour
- Beat mixture together for 2-3mins. It should be a thick batter. If its too thick add 1-2 T water.
- Carefully fold in frozen blueberries trying not to mix too much. Pour in to pan.
- This is hard but wait at least 10-15min to allow your batter to warm up from the frozen blueberries. (If you don’t do this it could significantly affect the baking time and overall texture of you bread!)
- Bake at 350 for 45mins to 1hr 10mins, allow to cool before cutting and enjoying!