My batter's very thick because I use applesauce and a little water.
Can you tell me more about this applesauce substitution? I've read (but not tried) subbing applesauce for eggs, which led me to think it would have a clumping effect. Is there an underlying theory (intuition) when substituting for straight liquid?
The prospect of cranberry-orange muffins
My batter's very thick because I use applesauce and a little water.
Can you tell me more about this applesauce substitution? I've read (but not tried) subbing applesauce for eggs, which led me to think it would have a clumping effect. Is there an underlying theory (intuition) when substituting for straight liquid?