Many muffin recipes require one egg and a huge amount of flour, enough to make 12 mega size muffins. Well, huge to me anyway. And since there are only two of us at home, halving the recipe is tricky because... how do you halve an egg? And what do I do with the other half?
So I decided I would attempt the recipe without the egg, reduce the flour a little, add a bit more liquid, and see what happens.
The results were a pleasant surprise ~ moist, fluffy muffins; almost like cupcakes. Best of all, it's cholesterol free!