Charleen Bridgman

July 12, 2015 at 7:18pm

I have used both commercial egg replacer, and recently, when I couldn't find it, I remembered I could use flax seed (which I had on hand). The results were just as good. I have used it in muffins, and also in cornbread which rises really well in a parchment lined baking pan with no other greasing. I am also a minimal-added-fat vegan and successfully cut the fat in the cornbread from 4 T. butter to 1 T. oil with excellent results.
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