— Cynthia Dudak

That is, uh, a very experimental thing I have to tell you. So, um, and what I mean by experimental is you have to experiment it a little bit with your, with, um, your own, you know, so cookie and muffin recipes can be completely different from each other just depending on the ingredients that are in them. But I have personally used both flax or chia seed as an egg replacer in cookie or muffin recipes both work exceedingly well, um, depending on the use case for them, but I've always had to experiment with them, especially with muffins, to be able to get that nice softness in them. And what I'll typically do is make small batches of things and give it a shot. So instead of baking like a dozen muffins, I'll just make enough to be able to make one muffin and try it with maybe the flax seeded in one and then the chia seed in another, and then bake them off at the same temp, same time to be able to see which one turns out the best. Once you get the, the one that works best for you, keep the recipe and remember it. So the next time I make blueberry muffins, I'm going to use the chia seed in it as my egg replacer, or maybe the flax flaxseed worked out better. Now each of those are gonna have different things where one of the muffins might rise a little bit more. One might be a little softer, the tooth feel might be a little bit different, but it really does come down to a little bit of experimentation on your part to see which one you like best. All right, I hope that helps. It's not really a great answer to be able to tell you this is exactly it, but it really does, um, involve a little bit of experimentation to help you on that path. So I hope that helps a little bit. Cynthia Aquafaba, by the way, another great egg replacer.