Baked Egg Challenge ~ VANILLA CUPCAKES

1 box dry cake mix (contains wheat)-such as yellow cake that does not contain ingredients your child has known allergy.
½ cup Crisco shortening
3 eggs
1 egg plus water to measure 2/3 cup

Blend together at low speed until moistened. Beat at medium speed for 4 minutes. Divide evenly among 24 cupcakes. Bake at 350 for 30 minutes. Please bring in ONLY 3 or 4 cupcakes.

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Each cupcake contains 1/6 of egg

1 egg ~ 6 grams of protein

1 cupcake ~ 1 gram of protein

If pass oral challenge to egg in baked good; may consume 1 to 3 servings of heated egg per day in the form of store-bought baked goods with egg listed as the third ingredient or lower or homemade baked goods with 1 egg per 1 cup of flour or 1 to 2 eggs per batch of a recipe prepared according to temperature and time.

Patients are advised to strictly avoid Caesar salad dressing; custard; hard-boiled, scrambled, or poached eggs; French toast; frosting or icing; ice cream with egg in it; mayonnaise, meringue and quiche.

 


Baked Milk Challenge ~ CINNAMON COFFEE CAKE

Topping:

1⁄2 cup brown sugar 2 T. flour
2 tsp cinnamon
2 T. oil

Mix together until crumbly. Set aside.

Batter:

1-1/2 cups flour

1⁄2 cup sugar
2-1/2 tsp. baking powder
1⁄4 cup oil
3⁄4 cup milk + 4-1/2 T. dry non-fat milk (1-1/2 cups milk = 12 grams of milk protein)
Egg substitute – 1-1/2 T. water or milk, 1-1/2 T oil and 1 tsp. baking powder mixed together in a separate bowl.

Mix flour, sugar, baking powder together; add oil and milk. Mix in egg substitute. Pour 1⁄2 the batter into an 8” square pan (greased/flour or sprayed with Pam). Sprinkle 1⁄2 the topping evenly over the batter. Pour remaining batter and spring the rest of the topping.

Bake at 350 degrees for 30-35 minutes. Toothpick inserted in middle should come out clean.

8 “ square pan

recipe-pan

1/16 portion of coffee cake = 0.75 grams of milk protein
Shaded portion = 1.5 grams of milk protein = 1/8 of coffee cake

If pass oral challenge to milk in baked good; may consume 1 to 3 servings of heated milk per day in the form of store-bought baked goods with milk listed as the third ingredient or lower or homemade baked goods with 1 cup of milk per 1 cup of flour baked at > 350o F for at least 30 minutes.

 


BAKED MILK CUPCAKES

1 – box dry cake mix (such as Yellow cake mix. Be sure that the mix is free of other foods that your child is allergic to.)
1 c. milk
2/3 c. dried non-fat milk powder
1/3 c. vegetable oil
3 eggs (if child is allergic to eggs, may substitute ¾ c. applesauce)

Preheat oven to 350 degrees. Mix the powdered milk into the 1 c. of milk and stir until powdered milk dissolves; Blend cake mix, milk + milk powder mixture, oil and eggs (or egg replacer) in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Place muffin paper cakes into muffin tray. Distribute batter evenly into 24 muffin cups (should be ~1-1/2 oz. cake batter). Bake for 18 to 24 minutes, until golden brown and slightly firm to touch. Insert toothpick into center of muffin. If it does not come out clean, continue baking the muffins until center is thoroughly baked.

 

1 c. milk = 8 grams milk protein

2/3 c. dried non-fat milk powder = 16 grams milk protein

Total = 24 grams milk protein in 24 cupcakes

Each cupcake has 1 gram of milk protein; 1-1/2 cupcakes = 1.5 grams of milk protein