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Egg Substitutes

Cooking tips


Light blueberry muffins


  • 1 c. buttermilk
  • 1/2 c. margarine, melted
  • 2 egg substitutes
  • 2 1/2 c. all-purpose flour
  • 1 c. Splenda
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/2 c. fresh or dry-pack frozen blueberries


  1. Preheat oven to 400 degrees F.
  2. In small bowl, combine buttermilk, margarine and egg substitutes until blended.
  3. In large bowl, combine flour, Splenda, baking powder and salt.
  4. Make well in center.
  5. Add buttermilk mixture, stirring until flour mixture is just moistened.
  6. Fold in blueberries.
  7. Spoon batter into greased muffin cups, filling 2/3 full.
  8. Bake in preheated 400 degree oven 20 minutes or until tops are golden and wooden pick inserted in center comes out clean.
  9. Remove from pan.
  10. Serve warm or cool on wire rack.

Makes about 18 muffins.

Perfect with our blueberry jam.




Healthy pumpkin muffins


  • 1 c. pumpkin
  • 2 egg substitutes
  • 2/3 c. instant non fat dry milk
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • ½ c. Splenda
  • 1/2 c. grated carrots
  • 6 tbsp. flour
  • 4 tbsp. raisins
  • 1 tsp. baking soda
  • 1 tsp. vanilla


  1. Preheat oven to 350 degrees F.
  2. Combine pumpkin pie spice, cinnamon, splenda, flour, and baking soda.
  3. In separate bowl, combine egg substitutes and vanilla. Add pumpkin and mix well.
  4. Add pumpkin spice mixture, carrots and raisins to pumpkin mixture.
  5. Spray muffin tin with non-stick cooking spray.
  6. Fill muffin tins 2/3 full each.
  7. Bake at 350 degrees for 15 minutes.

Make a dozen muffins

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