I was in a pinch. Ever since our chickens started laying eggs, I vowed to never buy eggs again. (It’s not for vanity reasons or anything, it’s just that our eggs are so delicious and naturally organic and wonderful, all other eggs pale in comparison. Literally.)
In a large bowl, sift the dry ingredients together. Make sure your salt measurement is accurate. Set aside. (Be sure there are no lumps)
Slowly whisk the wet ingredients into the dry ingredients, being careful not to over mix. The mixture will be quite wet, but this is okay.
Scoop the batter into the prepared pans (about 2 tablespoons per cupcake liner) and bake about 18 minutes. (The baking time is 24 to 26 minutes in a non-convection oven.)