The Allergic Mom Blog

(Adapted from Jaffe Food Allergy Institute)

Yield: 6 muffins

Dose: 2.2g of egg protein (1/3 of an egg) per muffin.

Dry ingredients:

• 1 cup of flour
• 1 tsp baking powder
• ½ cup sugar
• ¼ tsp salt
• ¼ tsp cinnamon (optional)

Wet ingredients:

• 2 eggs, beaten
• ½ tsp vanilla
• 1 cup applesauce
• ¼ cup sunflower oil

Directions:

1. Preheat oven to 350 F.
2. Mix all dry ingredients together (flour, cinnamon, salt, baking powder, sugar).
3. In a separate bowl, use a whisk to mix all liquid ingredients thoroughly (rice milk, eggs, vanilla, applesauce, corn oil).
4. Gradually add the liquid ingredients to the dry ingredients mixing until well combined.  Some small lumps may remain. Do not over stir.
5. Spoon batter into 6 prepared muffin tins.
6. Bake for 35 to 40 minutes or until golden brown and firm to the touch.

Depending on the size of your muffin tin, you may need to fill the muffin liners all the way to the top.