Did you know that you don't have to use commercial or homemade egg replacer in your breads, cakes and muffins recipes?
If you've tried any of my baked goods recipes, you will see that I usually use plain applesauce in place of the eggs or replacer.
"Why on earth?", someone just asked.
It makes your baked goods moist and tender, while typical egg replacers (commercial, flax, arrowroot) tend to yield a crumbly result.
So, the rule of thumb?
2 heaping Tablespoons of plain applesauce per egg.
Now, go bake up some moist, yummy goodness.