How to improve the texture of bean muffins:
Recently we decided to cut down on the amount of eggs that we eat and use egg substitute instead. However, when I made these muffins with egg substitute and/or egg whites only, we did not like the looks or the texture of them. So, I haven't been making them as often.
I have been trying to come up with a Phase 1 way to make the texture better and I think I found a winner. I also think that it would work when using real eggs and make them even better.
I use 6 egg whites (because I don't use yolks, I add more) and I have been adding 1/4 cup of finely ground almonds (or also called almond flour/I used Bobs Red Mill Almond flour). The only thing to remember is that this would be a little bit of your nut allowance for the day. However, if you make 6-7 muffins and only eat one, the amount of nuts is quite small.
You can use any finely ground nut that you can find. The ones in the baking aisle (in bags) are ground, but are not quite as finely ground as the almond flour/meal. I may try them too in the future.
Note: I use real eggs and just throw away the yolks. I calculated the cost and it is cheaper for me right now to use real eggs and waste the yolks than to pay for someone else to do in the egg substitute. I also wonder if the type of egg substitute makes a difference.
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