Have you tried EnerG Egg replacer? It tends to help alot with rising
issues, but isn't as good a binder (but I've always used much more
than the EnerG label suggests--I learned from Miss Roben's website to
use a heaping Tablespoon with 2 Tablespoons water, instead of just a
teaspoon, it works much better).

Another egg replacement that works is flaxseed boiled in water, use
whole seeds (they'll remain in the baked item) or ground. We can't use
this anymore since she tests positive to flax, but I tried it a long
time ago and it's gummy texture seemed like a good binder. I'd have to
look up the recipe to give you specific amounts and boiling time.

Then again, I've never tried either of these with regular flour-based
recipes!

--- In GatewayFEAST@yahoogroups.com, "nickcarold" <canico.depke@...>
wrote:
>
> I tried the cupcake mix with the egg alternative (1.5T water, 1.5T oil,
> 1tsp. baking powder)for each egg and the cupcakes tasted fine, but fell
> in the middle and were very "fragile", almost all air.
> Melissa, do you have a trick for this? Otherwise, Cherrybrook might be
> better.
>