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