Mr. Ganz can’t have eggs. He could, maybe, have an egg white here or there, but really, what’s a lonely straight-up egg white without its fat, life-of-the-party pal yolk? It’s Akroyd without Belushi, that’s what.
Allergy symptoms make Mr. Ganz miserable and are to be avoided at all costs. It’s not a peanut-in-the-chex-mix-equals-death sort of scenario. There is a way in which non-life-threatening allergies are even more insidious. “Just one egg! It doesn’t count if it’s baked in a cake,” allergies cunningly suggest.
But it does count, and 4 hours later you’ve got itchy skin, an unpleasant disposition, and a vow to never eat eggs again. Well, I’m smarter than that. I’m saving Senor Ganz from eggs, one recipe at a time, starting with this one for Blueberry Muffins.
Eggless Blueberry Muffins
2 Cups Unbleached AP Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 Cup Granulated Sugar
1/4 Cup Applesauce
4 Tablespoons Butter, Melted and Cooled
1 1/2 Cups Sour Cream
1 Teaspoon vanilla
Demerra Sugar, to top muffins
Preheat oven to 350, and ready a 12-muffin pan with pan spray. Sift together flour, baking powder, and salt. Set aside. Combine sugar, applesauce, butter, vanilla, and sour cream. Mix thoroughly to combine. Toss blueberries in the dry ingredients. Fold the wet ingredients into the dry ingredients, and mix to combine, but do not overmix. Divide batter evenly among the muffins, portioning with a scoop if desired. Top each muffin with raw sugar.
Bake for 20-25 minutes or until a toothpick comes out clean (save for perhaps a streak of blueberry juice.)
These muffins embody what I want in a muffin – They are light but amply loaded with berries. Plus the sugar crust gives a marvelous crunch to the coveted top-o-the-muffin. I recommend enjoying with a mug of Lamplighter coffee and a crossword puzzle.