I baked this recipe and liked it. It reminded me of biscuits in taste and texture. Interesting. I was out of eggs however, and did have to substitute a cornstarch mixture for the required egg, hince the texture, perhaps. Not sure. But it was very good. The egg substitute for baking: 1 heaping Tablespoon Cornstarch, and 2 Tablespoons Water. That's it. The texture was a pinch packy, but the flavor was delicious. Next time I use this cornstarch substitute, I may also add a teaspoon or so of oil to the cornstarch and water substitute prior to adding the mixture into this recipe. Ideas? Note: Also after baking in an 8x8 pan, I smeared the entire top with real butter and placed back into the oven for about 5 minutes. Tasty.

Hi Cheryl,

I'm glad to hear your substitution went well. It could be useful for those on cholesterol reduced diets; thanks for sharing!

Keep in mind that leaving out the egg will change the texture somewhat and make the cupcakes less tender (accounting for the biscuit-like texture) and the cupcakes will go stale more quickly as the egg helps retain moisture.

Lecithin and glucose can also be helpful in small quantities when replacing eggs. Lecithin is available in capsules in the vitamin section and glucose can be bought at craft stores that have cake baking sections.

Happy Baking!

-- CM

I have not tried this recipe. I wanted to tell Cheryl I replace each egg with 1 tablespoon each of water and oil and it does not effect texture at all. I have never made muffins with eggs.

I am making this recipe right now. I added 1/4 sugar, 1/2 tsp vanilla and some chopped bananas. My family has a sweet tooth, so I hope they enjoy them!