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Eggs Pretending To Be Muffins

By Robin Nixon Pompa, Author of Allergy-Free Kids: The Science-Based Approach to Preventing Food Allergies

(Allergens: Eggs)

  • 9 small eggs
  • ¼ cup whole milk
  • ⅓ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ⅓ cup sugar
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt

Makes 12 muffins

Preheat oven to 350°. Lightly grease a 12-cup muffin pan and set aside.

In a medium bowl, beat together the eggs and milk. Add the flour, baking soda, sugar, vanilla, and salt, mixing well. Pour the batter into the pan and bake for 25-30 minutes, until golden brown and enormously puffy. These will collapse into pretty little muffins upon removing from the oven.

For more delicious ways to include common food allergens in your little one’s diet, check out Robin’s book or www.robinnixonpompa.com