Important Notice: Please be aware that we do not offer testing or treatment for food intolerances or sensitivities, as there are currently no validated tests or treatments available for these conditions. Additionally, while we do receive referrals for Mast Cell Activation Syndrome (MCAS), not all are appropriate for our services. We use strict criteria based on national and international guidelines to evaluate and diagnose MCAS. Treatment will only be recommended if these criteria are met.

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Recipes

BAKED MILK RECIPE

Yields: 6 muffins (1.3g milk protein per muffin)

Dry ingredients:

1 ¼ cup flour
½ cup sugar
¼ tsp salt
2 tsp baking powder

Wet ingredients:

1 cup of cow’s milk
1 tsp vanilla
2 tbsp canola oil
1 large egg OR 1 ½ tsp egg replacer if allergic to egg (Note: we use Ener-G brand egg replacer)

Directions:

Preheat oven to 350F
Line a muffin pan with 6 muffin liners
Mix dry ingredients (flour, salt, sugar, baking powder) and set aside
In a separate bowl, whisk together liquid ingredients (although commercial egg replacer is a dry ingredient, please add at this step)
Gradually add the liquid ingredients to the dry ingredients, stirring until well combined. Small lumps may remain, do not over-stir
Divide the batter evenly into 6 prepared muffin liners

Note: Depending on the size of your muffin cups, you may need to fill the liners all the way to the top. If you make more than six muffins, please note how many you made and bring at least two muffins with you on the day of the challenge.

Bake for 30-35 minutes or until golden brown and firm to the touch

BAKED EGG RECIPE

Yields: 6 muffins (2g egg protein per muffin)

Dry ingredients:

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

Wet ingredients:

½ cup rice milk (may use cow’s milk or soy if not allergic to these)
2 large eggs, beaten
½ tsp vanilla
½ cup applesauce
¼ cup corn oil

Directions:

Preheat oven to 350F
Line a muffin pan with 6 muffin liners
Mix dry ingredients and set aside
In a separate bowl, whisk together liquid ingredients
Gradually add the liquid ingredients to the dry ingredients, stirring until well combined. Small lumps may remain, do not over-stir
Divide the batter evenly into 6 prepared muffin liners

Note: Depending on the size of your muffin cups, you may need to fill the liners all the way to the top. If you make more than six muffins, please note how many you made and bring at least two muffins with you on the day of the challenge.

Bake for 30-35 minutes or until golden brown and firm to the touch

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We are a full-service Allergy, Asthma and Immunology Practice serving the greater Portland area. Our doctors have over 30 years of experience treating allergy, asthma and immunological conditions. We treat all ages, infant through adult and take all forms of insurance, including Maine Medicaid and Medicare.