Oral Food Challenge Recipes

EGG MUFFINS – Yield 6 muffins* = 1/3 egg

INGREDIENTS:

• 1 cup flour
• 1 tsp salt
• 1 tsp baking powder
• 1/4 tsp cinnamon
• 1/2 cup sugar
• 2 eggs
• 2 Tbsp rice milk (can substitute with milk or soy if NOT allergic)
• 1/4 cup corn oil (can substitute with canola oil)
• 1/2 tsp vanilla
• 1 cup ripe banana or applesauce

Preheat oven to 350 degrees. Combine dry ingredients and then mix with wet ingredients.
Pour into muffin cups and bake for 30 minutes or until golden brown and firm to the touch.

*May make more than 6 muffins.

****Bring 3 muffins to the appointment.

MILK MUFFINS – Yield 6 muffins* = 1/3 egg

INGREDIENTS:

• 1 1/4 cup flour
• 1/2 cup sugar
• 1/4 tsp salt
• 2 tsp baking powder
• 1 cup milk
• 2 Tbsp canola oil
• 1 tsp vanilla
• 1 egg OR use one of the following options
  1. 1 1/2 tsp Ener-G brand egg replacer with 2 Tbsp warm water (from Whole Foods)
  2. 1 tsp baking powder, 1 Tbsp liquid, and 1 Tbsp vinegar
  3. 1 tsp yeast dissolved in 1/4 cup warm water
  4. 1 1/2 Tbsp water, 1 1/2 Tbsp oil, and 1 tsp baking powder
  5. 1 packet gelatin and 2 Tbsp warm water (not not mix until ready)

Preheat oven to 350 degrees. Combine dry ingredients and then mix with wet ingredients. Pour into muffin cups and bake for 30-35 minutes or until golden brown and firm to the touch. If more than 6 muffins were prepared, please inform the provider.

****Bring 2 muffins to the appointment.