thats lurking not lrking

I just put it in until it is the consistency of runny pudding or like cake batter, I have never measured the water. sorry.

You all inspired me to get brave and try this...my clinic is on the stricter side and I just got permission to have egg whites after four weeks...I tried the muffins from vanilla pudding (add vanilla, 2 egg whites and water to the pudding mix and bake at 350)...I found it to be "eggy" as well...wondering if I should have tried some baking powder? Also, I was anxious to try the mug cake but saw the recipe says 2 TBSP oil...do you all use that much? I am afraid to...either way, my spongy, eggy pudding cakes were still pretty good...drizzled a touch of WF pancake syrup and it felt like a cheat!

I only use 2 teaspoons of oil

I use only 2 tsp oil too

Did you find out anything in your experiments?? Waiting to hear!