There's nothing like an ice/sleet/snow storm to keep me from venturing out of the house. But, go figure that I'd really feel like baking when I realize that I have no eggs and I refuse to travel in the icy mess. So, I tried to think of another recipe that doesn't call for eggs, but I really wanted pumpkin muffins and wanted to use up some of the pumpkin that's been in my pantry.

All I have to say is, I can't imagine life without google when it comes to figuring out a way to still make the recipe I want with no eggs on hand. Because, in less than 5 minutes, I found a way to substitute a mixture of ground flax seed and water for eggs. Now, I was skeptical. I really wondered if I'd get the same moist muffins that I would get if I would have used eggs and whether or not the flax seed would effect the taste.

To my surprise, the pumpkin muffins couldn't have turned out better. They were still moist and yummy—especially when topped with organic butter. I love how not having something in my kitchen uncovers a alternate way to bake/cook something. There are so many people that are allergic or sensitive to eggs, so this flax seed substitute is perfect. And, flax seed is great to have on hand to put in oatmeal, salad dressings, and in baked goods, etc …

1 Tablespoon ground flax seed + 3 tablespoons water = 1 egg replacement
Mix flax seed and water together until thickened.

By the way, flax seeds are really good for you!