Monday, 1 July 2013

Eggless Jam Swirled Muffins (Baking Eggless July Challenge)

To kick-up my baking skills a notch, I have recently joined Gayathri's "Baking Eggless" group, wherein we have to convert an "egg-bake" into its "eggless" avatar. At the beginning of each month, we are given a baking recipe (containing eggs) to try, by Gayathri; and after conducting our trials & errors, we have to post our final successful bake, at the end of the month. Here the focus is on conversion (to eggless), rather than on creativity; albeit minor variations to suit your tastes are allowed. Sounds fun and interesting, right?! Well, this is what drew me to joining her group. You too can become a part of this fun and frolic....hop over here! 
For June, challenge was suggested by Priya....Jam swirled muffins. The original recipe is from Patricia's Technicolor Kitchen, who adapted Dorie Greenspan's Lemon poppy-seed muffins.
So here is the result of 'my' baby steps in recipe-engineering...
moist spongy soft muffins


Can you see the fine and moist texture? It's hard to say that eggs weren't used, isn't it?! But believe me, they weren't. Not only were they amazingly soft and spongy, the crumb was also fine, and they rose to double their height. Now, if you can get all these characteristics of eggs (viz. leavening, binding and moisture) without using them....who'll want to use them??Original recipe can be found here
I halved the original recipe, to get 6 regular size muffins.

eggless jam muffins

WHAT YOU NEED:
1/3 cup Castor sugar
1 cup All-purpose Flour
1/4 cup Unsalted Butter, melted and cooled
3/4 tsp Baking powder
1/8 tsp Baking Soda
3/8 cup plain Yogurt/ Sour Cream
1/8 cup Water, room temperature
1 tsp Vanilla extract
1/3 cup Jam of your choice (I used Blackberry jam), warmed a little to loosen it up
1 Egg substitute:
2 Tbsp Water + 1 Tbsp Unflavored Oil + 1/2 tsp Baking Powder, beaten together until smooth.


WHAT YOU DO:
Pre-heat your oven to 400 F/ 200 C. Line an dgrease your muffin pans.
In a bowl sift together Flour, baking powder, baking soda. Add sugar and mix to get an even consistency. Keep aside.
In your glass measuring jar/ another bowl, lightly whisk together yogurt, butter, water and vanilla essence. Add the egg substitute (2 Tbsp Water+1 Tbsp Oil+1/2 tsp Baking powder) mix to this mixture. You'll see it frothing up.
Gently fold the flour mix in the liquids.
Add the jam to the above batter and swirl lightly. Pour into the muffin pans and bake at 400 F/ 200 C, for 15-18 mins. Mine were done at 15 mins.
Transfer to a wire rack; cool for 5 mins and carefully unmold.


PLS NOTE: The above egg substitution is right for 1 egg only. How it'll behave when you sub 2 eggs with it, or, whether my recipe is scalable or not, I'm yet to find out. But yes! this substitution DEFINITELY yielded the best results for me here, as even you can see!


Enjoy warm!


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