This seems to be a lot of sugar. For 2 cups flour I normally use 1/2 cup of sugar. Is it because of the tomato juice or are these really sweet? I have a friend whose son is allergic to eggs. This is a real help, she is going to try the recipe. Apparently in muffins you don't need the emulsifying power of the eggs. Can you give me any details about that? Can I just add a little extra oil to make up for eggs in other muffin/ quick bread recipes. Or should I add a little lecithin? Jeanette Feel free to cut back to 3/4 cup sugar if you'd like and then you can always reduce to 1/2 cup if needed. ~Amy

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