Baking without eggs
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Yogurt/ Buttermilk<br />
These are readily available<br />
in any household and are<br />
wonderful egg substitutes.<br />
They help to provide the<br />
perfect texture, especially<br />
when used for baking<br />
muffins and cupcakes. One<br />
egg equals to ¼ of<br />
buttermilk or yogurt. Your<br />
baked goodies will be light<br />
and soft.
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