Allergy-Free Kids: The Science-Based Approach to Preventing Food Allergies by Robin Nixon Pompa

Author:Robin Nixon Pompa [Pompa, Robin Nixon]
Language: eng
Format: azw3
Publisher: HarperCollins
Published: 2017-04-04T04:00:00+00:00

EGGS PRETENDING TO BE MUFFINS

Eggs disguised as baked goods. Need I say more?

Makes 12 “muffins.” Each muffin contains ¾ egg.

One and a half muffins, served over the course of a week, provide the weekly egg dose.

9 small eggs

¼ cup whole milk

⅓ cup all-purpose flour

¼ teaspoon baking soda

⅓ cup sugar

¼ teaspoon vanilla extract

⅛ teaspoon salt

1. Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan and set aside.

2. In a medium bowl, beat together the eggs and milk. Add the flour, baking soda, sugar, vanilla, and salt, mixing well. Pour the batter into the pan and bake for 25 to 30 minutes, until golden brown and enormously puffy. These will collapse into pretty little muffins upon removing from the oven.

3. You can make this batter up to 2 days in advance and store in an airtight container in the refrigerator. The muffins taste best right out of the oven but are also good cold and great for packed lunches. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Defrost in the fridge and then reheat in the microwave or a 200°F oven until piping hot.

VARIATION: Go savory by leaving out the sugar and adding ½ cup chopped tomato, cooked broccoli, ham, crumbled sausage, or grated cheese.

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