I am allergic to eggs. There, I said it. Every time I eat an egg, I get stuff all over my body. Even so, I can’t help it and I often eat eggs, having before hand calculated and accepted the consequences. Of course I stay as far away from eggs as possible when I have something to do or somewhere to be, but if it is, say, a wintery Friday, with a slow week ahead of me, then I go for it – and enjoy everything and anything I make, from the first bite to the last!
Of course, summer is no such occasion. Greek summers are hot and, even if you don’t do it on purpose, you need to expose as much of your skin as possible, if not to feel some cool air on it –there is NO such thing- at least to keep yourself from ripping it off because it will be boiling under any layer of cloth! 😀
Big red spots are out of the question.
But sometimes there’s things to be done. Necessarily and unavoidably. And, what then?
Let me explain: About ten days ago, my neighbor saw me on the balcony and said “hey, I have a bag of zucchini that will go bad, because we are leaving for a few days, and it’s a pity. Do you want them?”. “Sure” I said, because you don’t throw away food. Along with the zucchini, she gave me a beautiful vase with flowers, because “they would die, and such beauty should be looked at, not left to die alone in an empty house”.
I appreciated her gifts, and now they are back. As good manners have it, I want to return her plate and her vase full with something. I’m thinking “muffins”.
Being summer, though, it will make it hard for me to taste the dough and see if it’s ok, if there’s an egg in it. So, the dilemma pretty much solves itself, doesn’t it?
I looked quite a bit on the internet, and most of the eggless muffins use vinegar or other stuff that I don’t have or will never use in my kitchen (that’s vinegar. Never. Uh-oh. Nonono!). And then I came across this one from www.loveandoliveoil.com, which I really really liked. Now, I didn’t make the frosting, I made the cupcakes as muffins and covered them with some powdered sugar – it’s summer, let’s not make them super heavy! Oh, and I substituted the coconut milk for regular 1% milk, because that’s what I had in the house (and, quite frankly, coconut milk is way too expensive in Greece to use just to make muffins!)
So, this is what I came up with. That actually gave 14 muffins, I’m not sure why, but I didn’t complain!
1 cup all-purpose flour
1/2 cup 1% milk
1 ripe banana
1/3 cup canola oil (I used sunflower oil)
1 teaspoon vanilla extract
3/4 cup sugar
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
a little cinnamon
What you need to do:
Preheat your oven in 180 degrees Celsius (I believe that’s 350F).
Mash the banana with a fork. Whisk in the milk, the sugar, the oil and the vanilla until all mixed up together. I actually whisked in the sugar first, gave it a spin with the banana, because, frankly, I love to lick the spoon after I’ve done that. But that’s just me, you do it your way! Make your mixture as lump free as it will go.
In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Mix the dry ingredients with the liquid ingredients and stir well, until smooth and nice (but not too much!).
Pour into liners, about 2/3 or a little more full. Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack or whatever else you have (I use a plate, so shoot me) and let cool completely.
Sprinkle some powdered sugar over the muffins and, ta-da!! They absolutely amazing!