This morning I've been busy in the kitchen baking my favourite breakfast muffins. These Orange and Oatbran Muffins are so easy to make and are a great "on the go" snack full of fibre and wholesome goodness. Being an ethical Vegan, I use various forms of egg substitute in my cooking and in this particular recipe, I've used the flaxseed and water method of ingredient binding instead of the egg whites that were originally called for. I find this method works very well and also has the added nutritional benefit of the Omega 3 and Omega 6 fats that the Linseed (flaxseed) oil provides.
I will be sharing more information about the various egg substitutes available in upcoming posts.
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