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Strawberry-banana muffins are a new favorite recipe at the Times House.

While most Times House News posts revolve around what’s happening in and around Jim Thorpe, I just had to share a delicious new recipe find that I came across while searching for something to bake for guests with a dietary restriction – no eggs.

I once assumed that substitutions in a baked goods recipe meant not only flavor but texture would somehow be lacking compared to the “real thing.” Our guests were coming all the way from Japan and I didn’t want to serve them anything less than delicious.

Well you know what they say about assuming.

I was so excited when I found this recipe for strawberry banana muffins on egglesscooking.com and read reviews promising a light fluffy muffin instead of my imaginings of a “health food” version of something delicious. Plain yogurt took the place of eggs and I increased the brown sugar from 3/4 to 1 cup as recommended by reviewers. I was so blown away by the final product that I took a picture of it to share.

Now the eggless-strawberry-banana muffins have joined my less-healthful scones, peach and apple cakes as part of my revolving breakfast menu. I baked the muffins yesterday and had guests make a point of telling me how much they enjoyed them.

I encourage all bakers out there to expand their thinking when it comes to traditional ingredients and I highly recommend egglesscooking.com
for their strawberry-banana muffins and other recipes.

 

 

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