Egg Alternative

A couple of months ago one of the clergy at the church I cook at discovered he had a mild egg allergy. He can tolerate them when they're a minor ingredient in other foods, but some type of egg dish shows up at just about every Sunday breakfast. I wanted to make sure there was something he could eat, so I did some creative thinking and eventually came up with the idea of making muffin tin baked oatmeal cups. All I had to do was substitute 'flax eggs' (1 T flax seed meal and 2 1/2 T water, soaked together 5 minutes) for the real thing. My inspiration recipe was Apple Cinnamon Baked Oatmeal Cups on Sally's Baking Recipes. It was a hit with everyone. 

Today was my last Sunday cooking shift. The clergyman with the egg issue asked for the recipe, so as I was printing it out for him I decided to share it with you.

Baked Apple Cinnamon Oatmeal Cups (makes 12)

 

1 1/2 cups milk (dairy or nondairy)

2 large eggs (or 2 T flax seed meal and 5 T water, soaked together 5 minutes)

1/2 cup maple syrup

1/2 cup unsweetened applesauce

3 cups old-fashioned whole rolled oats

1 teaspoon baking powder 

1 1/2 teaspoons ground cinnamon

1/2 teaspoon pure vanilla extract

1/4 teaspoon salt

1 heaping cup chopped apple (approximately 1 medium)

1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 350°F. Generously spray muffin pan with nonstick spray.

In large bowl, whisk all ingredients together except for apples (and nuts). Fold in apples and nuts (if using). Spoon batter evenly into muffin cups, making sure both solids and liquids are in each. Fill all the way to the top.

Bake 28-30 minutes, or until edges are lightly browned and skewer comes out clean.

Cool 5-10 minutes before removing from pan.

Five years ago: The Onset Of The Season