Does anyone bake much with flax seed?
I have a favorite butternut squash muffin recipe. I roasted the squash today and will be making the muffins tomorrow. I just bought a giant bag of "Cold Milled Golden Flax" a few weeks ago. So far I've only added it to cereals. I was toying with the idea of adding some to my muffins. The package says that it can be used (when combined properly with water) in place of egg. If I add it to the flour will it make my final product too eggy? If I have to omit the egg to use it, it's not really worth it, since i already use whole wheat flour and would be losing the protein from the eggs.
Also, if I use it, how much should I start with? The recipe calls for 3 1/2 cups of flour and 4 eggs.
I would just experiment, and I figure I'll likely need to tweak a bit, but it makes such a large batch I'd like to avoid the entire batch being a disaster if I can.
Any input would be appreciated!