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 Post subject: Milk/Egg free muffins?
PostPosted: Sun Mar 28, 2010 9:39 pm 
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Joined: Fri Oct 02, 2009 8:06 pm
Posts: 217
Location: Terrebonne, Quebec
Looking for a good recipie for muffins. Every recipie i've tried so far has been pretty bad. I'm not much of a baker, the only thing i've mastered is a chocolate cake. Anyone have a good recipie to share with me? Any kind will do really.

_________________
Daughter 3.5 years) - Dairy, Eggs, Peanuts, Sesame, Beef; asthma and eczema
Daughter (2 years) - Peanuts Eczema
Son (7 months) - Contact allergy to something food undetermined


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PostPosted: Mon Mar 29, 2010 7:33 am 
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Joined: Sat May 20, 2006 1:40 pm
Posts: 149
Location: Toronto area
Banana Chocolate Chip Muffins

Mix together in one bowl:
1 cup whole wheat flour
1 cup unbleached flour
3/4 cup sugar
1 tsp baking powder
2 tsps. baking soda
pinch of salt
pinch of cinnamon

In another bowl:
1/3 cup oil (I use corn)
2 "eggs" (3 tbsp. oil, 3 tbsp. water, 2 tsp baking powder)
2 or 3 mashed ripe bananas
2/3 cup soymilk

Add liquid ingredients to solids, stir with a fork. If needed add another 1/3 cup soymilk. Stir in chocoate chips (Decadent) - I don't bother to measure I just pour.

Spray muffin tins. Add batter to tins. Bake at 375 for about 12 minutes on middle rack!!

These can be frozen really well. Everybody loves them!!!

boys' mom


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PostPosted: Mon Mar 29, 2010 8:23 pm 
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Joined: Wed Aug 10, 2005 11:21 am
Posts: 684
Location: Cobourg, ON
I don't use any special allergy recipes for muffins. I just go to my regular recipe books and substitute for milk and eggs - milk free margarine and egg replacer. These substitutions have worked well consistently.

Here is a raisin muffin my kids like:
1 cup raisins
3/4 cup white sugar
1/4 shortening
1/2 raisin water
1 egg
1 1/2 cups flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves

Boil raisins for 20 minutes and save 1/2 cup of the water when draining. Mix ingredients in order given.
Bake about 20 minutes at 350.
Good luck.

_________________
11 year old daughter -- lives with life-threatening allergies to milk, eggs and peanuts; seasonal allergies (birch, maple, ragweed); pet allergies; asthma; and eczema
9 year old son - no allergies


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PostPosted: Tue Mar 30, 2010 9:59 am 
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Site Admin

Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6429
Location: Ottawa
Eggs help bind the ingredients together. It's not easy to make egg free muffins. Cupcakes are OK but muffins are not stirred a lot so they don't develop a lot of gluten.
I would suggest pureed fruit (mashed banana, apple sauce or even baby food (prunes or apricots) approximately 1/4 cup per egg. It can get tricky adjusting the sweetness and some foods may require extra baking.

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Moderator
Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: allergies to some tree that flowers in May
Cat: allergic to beef, pork and lamb


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PostPosted: Tue Mar 30, 2010 12:33 pm 
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Joined: Tue Jun 26, 2007 2:45 pm
Posts: 790
Location: Vancouver, BC
OK, here's one I use regularly. I'd googled 'vegan muffins' and found one that didn't require too many substitutions. . .

Banana Muffins

3 ripe bananas - mashed
1/2 cup brown sugar
1/4 cup honey
3/4 cup oil (I use sunflower)
up to 1/2 cup soy or rice milk if necessary

3 cups flour (I've used WW or spelt)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Mix 1st set of ingredients in one bowl. Stir second set in another bowl, then combine together. If too thick, add soymilk or rice milk a little at a time to get right consistency. Pour or spoon into muffin cups or greased muffin tin and bake at 350 for 12-15 min or until toothpick comes out clean. This makes 24 medium sized muffins. I sometimes sprinkle brown sugar onto the tops of the muffins before I bake for a nice sweet crispy layer when they come out of the oven.

_________________
DD 2004 Allergy to peanuts, egg, sesame, and new: lentils and chick peas
DS 2006 Allergy to peanuts, tree nuts, milk, egg, kiwi fruit, eczema


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PostPosted: Tue Mar 30, 2010 5:03 pm 
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Joined: Tue Oct 06, 2009 11:08 am
Posts: 78
Location: Halifax
Cauger..

If you are looking for good quality fabulous egg free and dairy free muffins, try visiting Kelly Rudnicki's web site. She has fabulous recipes on there and each one I tried has been successful and delicious. She has several muffin recipes on her web site. All her recipes are milk free, egg free, and nut free. Her web site is http://www.foodallergymama.com

I hope this helps.

Noha

_________________
Daughter: ana to milk, eggs, peanuts, allergy to pet dander, asthma, eczema
Husband: ana to aspartame, shellfish, allergy to pet dander, eczema
Myself: asthma
http://www.allergymom.ca


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PostPosted: Wed Mar 31, 2010 9:03 am 
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Joined: Fri Oct 02, 2009 8:06 pm
Posts: 217
Location: Terrebonne, Quebec
Awesome. I will hopefully get a chance to try these out int he next weeks. Thanks everybody! I'm adding recipies to my new recipie box I got for my birthday. Since now my daughter refuses to eat something if we're not eating the same thing, I need to have more safe recipies of every sort (my muffins were lacking)

_________________
Daughter 3.5 years) - Dairy, Eggs, Peanuts, Sesame, Beef; asthma and eczema
Daughter (2 years) - Peanuts Eczema
Son (7 months) - Contact allergy to something food undetermined


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PostPosted: Sat Apr 03, 2010 11:08 am 
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Joined: Fri Oct 02, 2009 8:06 pm
Posts: 217
Location: Terrebonne, Quebec
Those banana chocolate chip muffins were a hit so far with the family, thanks for that recipie, i'm on a baking spree this weekend, so I was quite glad to have a hit so early on in the day!

I played with your banana chocolate chip recipie and came up with this one:

Apple Muffins

2 cups all purpose flour
3/4 cup sugar
1 tsp baking powder
2 tsp baking soda
pinch of salt
1 tsp cinnamon
1/3 cup oil
2 "eggs" (3 tbsp oil, 3 tbsp oil, 2 tsp baking powder)
1 diced apple
2/3 cup soymilk
3/4 cup unsweetened apple sauce

Mix together dry ingredients in large bowl.
Mix wet ingredients and diced apple and stir. Pour into dry ingredients, stif with fork (add more soymilk if needed). Pour into sprayed muffin trays on in muffins cups. (OPTIONAL: Sprinkle a bit of brown sugar on top of muffins before baking). Bake at 375 F about 15 minutes until toothpick comes out clean.

I like playing with recipies, but needed a good base recipie to start out with.. Thanks!

_________________
Daughter 3.5 years) - Dairy, Eggs, Peanuts, Sesame, Beef; asthma and eczema
Daughter (2 years) - Peanuts Eczema
Son (7 months) - Contact allergy to something food undetermined


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PostPosted: Tue May 11, 2010 3:29 pm 
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Joined: Thu Sep 11, 2008 9:39 pm
Posts: 55
Location: Ohio
Green Tea Muffins

1 1/4 c flour (white and wheat both work, I use a mixture of both)
1/4 c Bob's Red Mill GF Garbanzo and Fava flour (to up the protein content)
1/2 c brown sugar (sometimes I use only 1/3)
1/2 c white sugar (again, sometimes only 1/3)
3/4 tsp sea salt
2 tsp baking powder
1 Tbsp hemp protein powder (or protein powder of choice- optional)
3/4 c strongly brewed green tea (3 bags in 3/4 c water- I use decaf)
1/4 c safflower oil

Preheat oven to 400. Whisk together dry ingredients in a large bowl. Add tea (cooled) and oil and mix until combined well. Spoon into muffin cups and bake 25 minutes. Fill muffin cups just about 1/2 full in order to make all 12. They rise nicely.

If you use the full amount of sugar these muffins get a crunchy, crispy top that is mmmm. I have been known to use different flavors of tea, though green tea is my favorite in this recipe. I have stirred in pomegranate arils (WOW!), cranberries, apricots, currants, you name it. Haven't ruined them yet. So, feel free to play with this and make it your recipe. You'll enjoy every bite.


Also, I have just discovered my favorite modification so far. I used lemon tea in place of green tea, and stirred in blueberries. Top with a little crumb topping or a sprinkle of raw sugar and bake. Oh. My.

_________________
Daughter #1 eczema, asthma, and allergic to eggs, dairy, beef, nuts, soy, wheat, dogs, cats, and grass
Husband intolerant to dairy, allergic to grass and dust
Daughter #2 "outgrew" allergy to dairy and egg


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PostPosted: Sat Jun 05, 2010 8:55 am 
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Joined: Sat May 20, 2006 1:40 pm
Posts: 149
Location: Toronto area
I just made this carrot cake last week and it was so moist. I'm sure it can be made into cupcakes as well. My non-allergic family just gobbled it up. I adapted this recipe from Food Allergy Mama's cookbook (which is amazing - the brownies are to die for!)

Carrot Cake (which can be made into muffins)

1 cup granulated sugar
1/2 cup brown sugar
1 container of tofutti cream cheese (warmed in the microwave for 20 seconds)
1 cup oil
2 1/2 cups flour
1 1/2 tsp cinnamon
1 1/4 tsp baking powder
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1 1/2 cups grated peeled carrots

Combine sugars, tofutti cream cheese and mix together (I use my Kitchenaid). Slowly add the oil, continuing to mix until well combined.

In a separate bowl, combine dry ingredients with a wire whisk. Add this mixture slowly to the tofutti mixture in 1/2 cup batches while mixing on low. Stir in the carrots with a spatula.

Bake in preheated oven at 350 degrees until ready.

If you like, frost with dairy-free cream cheese frosting.
1/2 cup dairy free margarine or shortening
3/4 cup tofutti cream cheese
1/2 tsp salt
1 tsp vanilla
2 1/2 cups confectioner's sugar
Cream together margarine, tofutti, salt, vanilla. Slowly add the sugar and mix on low for 1 minute. Increase to medium and beat for another 4 to 6 minutes. Chill before frosting for about 30 minutes

I made these Thursday night for a school snack. Also from Food Allergy Mama's cookbook. These freeze really well.

Oatmeal Muffins

3/4 cup soy milk
1 tbsp water
1/2 cup vegetable oil
1 cup flour
1 cup quick oats
1/3 cup granulated sugar
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg

Mix together milk, water and oil (if using 1 cup raisins, soak raisins with milk first). In a bowl combine dry ingredients, stir together. Add the wet ingredients, stir.


Pour into prepared muffin tin and bake for about 18 minutes at 400 degrees.
Enjoy

boys' mom


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PostPosted: Sat Jun 05, 2010 11:42 am 
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Joined: Sun Apr 04, 2010 1:43 pm
Posts: 85
Location: northern Ontario
cauger wrote:

I played with your banana chocolate chip recipie and came up with this one:

Apple Muffins

2 cups all purpose flour
3/4 cup sugar
1 tsp baking powder
2 tsp baking soda
pinch of salt
1 tsp cinnamon
1/3 cup oil
2 "eggs" (3 tbsp oil, 3 tbsp oil, 2 tsp baking powder)
1 diced apple
2/3 cup soymilk
3/4 cup unsweetened apple sauce

Mix together dry ingredients in large bowl.
Mix wet ingredients and diced apple and stir. Pour into dry ingredients, stif with fork (add more soymilk if needed). Pour into sprayed muffin trays on in muffins cups. (OPTIONAL: Sprinkle a bit of brown sugar on top of muffins before baking). Bake at 375 F about 15 minutes until toothpick comes out clean.

I like playing with recipies, but needed a good base recipie to start out with.. Thanks!


I made these yesterday and they are wonderful!! I put 2 apples in mine...yummy!

_________________
Tracy
A 4 -Gluten-free, dairy-free and soy-free. Also asthma, pulmonary stenosis, developmental delays, Noonan Syndrome, and environmental allergies.
T 7 - asthma and environmental allergies. And a wonderful big sister to her little brother


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PostPosted: Sat Jun 05, 2010 5:30 pm 
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Joined: Wed Mar 28, 2007 9:22 pm
Posts: 173
I can't wait to try out these recipes! They look great!

_________________
Married mom of 4 living children and a baby girl in Heaven.
Between myself, my husband, and our children we have way too many allergies to list.


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PostPosted: Mon Jun 07, 2010 7:40 pm 
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Joined: Sun Apr 04, 2010 1:43 pm
Posts: 85
Location: northern Ontario
Coconut Muffins (dairy free/egg free)
(12 muffins)

2 cups all-purpose flour
1 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
1 14oz can coconut milk
1/3 cup unsweetened apple sauce
1 tsp. vanilla
1/2 -3/4 cup shredded coconut

Preheat over to 400F

In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt

In a separate bowl, combine coconut milk, applesauce, and vanilla. Mix into dry ingredients. Fold in shredded coconut. Spoon batter into muffin cups (if desired sprinkle more shredded coconut on top)

Bake for 20 minutes or until toothpick inserted into middle of muffin comes out clean. Cool for 10 mins then remove from muffin pan to allow complete cooling.

Enjoy!!!
:happydance

_________________
Tracy
A 4 -Gluten-free, dairy-free and soy-free. Also asthma, pulmonary stenosis, developmental delays, Noonan Syndrome, and environmental allergies.
T 7 - asthma and environmental allergies. And a wonderful big sister to her little brother


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PostPosted: Thu Jun 10, 2010 9:08 am 
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Joined: Fri Oct 02, 2009 8:06 pm
Posts: 217
Location: Terrebonne, Quebec
This one is absolutely to die for, I make it and they are gone before I know it. I use either whole wheat flour or all purpose flour, because both work well, I just give myself the impression they are healthier with the whole wheat..

Oatmeal Chocolate Chip muffins

1/2 cup of safe margarine
3/4 cup brown sugar
1 "egg"
1 cup flour (whole wheat or all puropse)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup applesauce
1 cup oats (i use quick oats..)
1 cup chocolate chips (I use more.. i like chocolate)

Preheat oven to 350F. Cream margarine and sugar in a large bowl, add dry ingredients, mix well. Add applesauce and "egg" and mix well. Stir in chocolate chips and spoon into muffin cups, bake about 25 mins until the tops are medium brown (the toothpick trick doesn't work well with this one).

I usually double the batch, because it makes 8-9 muffins usually as a single batch.. Enjoy in moderation (hard to do).

I also have a to die for chocolate cupcake recipie if anyone is interested (also soy free if you use your own icing recipie)..

_________________
Daughter 3.5 years) - Dairy, Eggs, Peanuts, Sesame, Beef; asthma and eczema
Daughter (2 years) - Peanuts Eczema
Son (7 months) - Contact allergy to something food undetermined


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PostPosted: Fri Jun 11, 2010 7:48 am 
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Joined: Sun Apr 04, 2010 1:43 pm
Posts: 85
Location: northern Ontario
Blueberry Delight Muffins
(found this recipe in a coupon booklet for Motts)

*recipe calls for 2 eggs but to change it I'm sure you could add a little extra applesauce and then use 2 tbsp water mixed with 1 tbsp of oil and 2 tsn of baking powder. Mix together well before adding.)

Ingredients
2 cups all purpose flour
1/4 cup wheat germ
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
2x111g Mott's Frustsations unsweetened blueberry delight fruit snack
2 eggs*
1/2 cup brown sugar packed
1/4 canola oil
1 tsp vanilla
1 cup blueberries

Crumble Topping
2tbsp all purpose flour
2tbsp wheat germ
2 tbsp packed brown sugar
1 tbsp canola oil

Directions
In a large bowl, whisk together flour, wheat germ, baking powder and soda, cinnamon and salt; set aside

In another bowl, whisk together blueberry fruit snack, eggs ,sugar, oil and vanilla. Pour over flour mixture and stir until moistened. Gently stir in blueberries. Spoon batter into 12-paper filled muffins cups.

Crumble topping: In small bowl, combine flour, wheat germ, sugar and oil. Sprinkle evenly over top of muffins and gently press into the batter using the back of a spoon.

Bake in 350 F over for about 20 minutes or until topping is golden and tester inserted in centre comes out clean.

ENJOY! :banana

_________________
Tracy
A 4 -Gluten-free, dairy-free and soy-free. Also asthma, pulmonary stenosis, developmental delays, Noonan Syndrome, and environmental allergies.
T 7 - asthma and environmental allergies. And a wonderful big sister to her little brother


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