Baked Egg Muffin Recipe Variations

We feed Bubba baked egg muffins 3-4 times a week in an effort to accelerate the natural resolution of her egg allergy. You can read more about the science behind this and whether it might be appropriate (after talking to your allergist) for your child in my prior post. Although these ‘muffins’ are really more cupcake than anything resembling a breakfast food, I still do my best to make them yummy for her and to add variety when I can. It’s so important for baked egg to be a regular part of her diet.

We began with the basic recipe (below) provided by our allergist. It’s boring, but with such a high sugar content Bubba still found the appeal.

Makes 24 cupcakes – it is important for those doing baked therapy to keep the amount of egg protein consistent so it must be 24 cupcakes.

Ingredients:
1.5c cake flour*
1.25c all-purpose flour*
1c margarine (2 sticks) softened
2c sugar
4 large eggs
1c milk replacer (we use Silk Almond Milk, Unsweetened Vanilla)
1t vanilla

Directions:
Preheat oven to 350 degrees.

Grease or line muffin tins.

In a small bowl, combine flours and set aside. Using the large bowl of an electric mixer, cream the margarine and sugar on medium speed, until smooth – about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the muffin tin, filling them evenly between 1/2 and 3/4 full. Bake for 30 minutes. Cool in tins for five minutes. Remove from tins and cool completely on wire rack.

*Cake flour can be substituted with corn starch and all-purpose flour. Here, to substitute the 1.5c cake flour, measure 1.5c all-purpose flour, remove 3T and then add 3T corn starch.

Allergy Ninja Variations

Please confirm with your allergist any substitutions to your baked egg recipe are safe.

Chocolate Chip Muffins: reduce sugar by 1c. Add 3/4c chocolate chips (we use Enjoy Life) at the end of the recipe, mixing until incorporated.

Strawberry Muffins: reduce sugar by 1c. Add 1c diced strawberries at the end of recipe, mixing by hand until incorporated.

Banana Chocolate Chip Muffins: reduce sugar by 1c. Add 1 small banana, diced, and 3/4c chocolate chips (we use Enjoy Life) at the end of recipe, mixing by hand until incorporated.

I adapted this Cranberry Orange Muffin recipe from Sally’s Baking Addiction by using margarine v. butter, a milk substitute, and coconut milk strawberry yogurt.

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