In part because I live in a place where egg replacer isn’t readily available and in part because I’m tired of toting ingredients when I’m on the road, I’ve been experimenting lately with baking with readily available products.

I don’t have the process nailed yet – I still have to think about what I’m doing, where with egg replacers I can pretty much convert a recipe at a glance. But the results have been pretty good.

Take this strawberry muffin recipe, which resulted from a combination of a Betty Crocker recipe, a Bakin’ Without Eggs offering and my fondness for good old-fashioned buttermilk.

The texture was lighter and fluffier than many of my egg replacer recipes. It was a winner in my book, though not so much in the guys’. “Will you please just stop spearminting and make banana next time?” Boots asked.

It’s not that he hated it. He just didn’t love it. He would have been happier if I’d used blueberries instead of strawberries, but Big Guy hates strawberries. I swear, some days you just can’t win around here.

I think it would have been tastier made with either frozen or in-season strawberries – what’s available right now is a little on the plastic side. I can’t wait until summer to give it another try.

Egg-free strawberry muffins

• 1 1/4 c. buttermilk
• 1/4 c. apple sauce
• 1/4 c. cooking oil
• 1/3 c. sugar
• 2 c. flour – I used half all-purpose and half white whole wheat
• 2 1/2 tsp. baking powder
• 1 tsp. soda
• 1 tsp. salt
• 1 c. finely chopped strawberries

Beat together wet ingredients. Stir in dry ingredients until flour is just moistened. Fill muffin cups about three-quarters full. Bake 20 minutes at 400 degrees. It makes a dozen, though I had a bit of batter left over. My muffin pans are 40-year-old hand-me-downs, though, and they’re noticeably smaller than newer ones.

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Copyright 2010 Debra Legg. All rights reserved.

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