Baking Powder Plus Moisture

In many loaves and muffins, an additional ½ teaspoon (2 mL) of baking pow der plus ¼ cup (60 mL) of milk, yogurt, or applesauce can replace a single egg. Often 1 to 2 teaspoons (5 to 10 mL) of vinegar is needed to truly coax the leavening to life and to thicken ingredients so that they rise and bind at the appropriate time as your cake bakes in the oven.