Today, the Great MFS Baking Show Intensive Learning made pancakes and eggless muffins! In the morning, the bakers got to choose between buttermilk and regular pancakes. Two teams made a batch of buttermilk, and the other two teams made regular, but they all fed fellow IL members and teachers.
We made muffins in the afternoon, and the bakers were then faced with another decision: what add-in, and what egg substitute to use. The add-in options were blueberries or semi-sweet chocolate chips. Each group had a different egg substitute to experiment with: Aquafaba (chickpea water), baking soda and vinegar, apple sauce, or ground flaxseed. One team even made mini muffins. The teams received countless compliments on the wonderful smells in Stokes Hall. Great job team!
