• This Zucchini Muffins recipe is not only delicious, but also nutritious.
• Note that this recipe is MILK-FREE.
• Use these recipes only after your child has been advised by your healthcare practitioner to include BAKED EGG in their diet at home.
• This recipe contains approximately 2 grams of egg protein per serving, and are baked at 180 degrees Celsius for at least 25 minutes, or at least 20 minutes at 200 degrees Celsius
• Ensure that these muffins are well baked (follow the recipe)
• Continue to avoid un-baked egg and larger amounts of baked egg unless otherwise advised by your allergist
• Read food labels carefully

Yields: 9 Muffins

Serving Size: 1 Muffin

Egg Protein per Serving, 2g

INGREDIENTS:

DRY INGREDIENTS:

• 1 ½ cups (190g) all-purpose flour (wheat)
• ¼ teaspoon (1.5g) salt
• 1 ½ teaspoons (7g) baking powder
• 1/3 cup (70g) sugar
• 1 teaspoon (3g) cinnamon
• ¼ teaspoon (1g) ground nutmeg

WET INGREDIENTS:

• 3 large eggs (150g)
• ½ cup (120ml) water
• ¼ cup (60ml) vegetable oil, such as canola oil
• ¾ cup (110g) chopped fresh zucchini
• 1 teaspoon (5ml) vanilla extract
• 1 teaspoon (5ml) olive oil

DIRECTIONS:

1. Preheat oven to 180° This step may take 30-45 minutes. Bake muffins only in an oven that is completely preheated to 180°C.
2. Line a muffin pan with 9 muffin liners. Use aluminium or parchment paper muffin liners; alternatively, you may grease the muffin tins with cooking spray, a lightly oiled pastry brush or safe plant-based, milk-free margarine.
3. In a large mixing bowl, mix together dry ingredients (flour, salt, baking powder, sugar, cinnamon and nutmeg).
4. Heat a skillet to medium heat and add 1 teaspoon of olive oil. Add zucchini to skillet and sauté for 5 minutes. Add a dash of salt.
5. Puree sautéed zucchini in a blender with a ½ cup of water.
6. In a separate bowl, combine the remaining wet ingredients (eggs, vegetable oil, zucchini puree, and vanilla extract).
7. Gradually stir the wet ingredients to the dry ingredients until batter is smooth and just combined. Do not over-stir. Some small lumps may remain.
8. Pour batter evenly into 9 muffin cups. Bake muffins for 30 minutes. Muffins should look golden brown and firm to the touch. Insert a toothpick to test. Toothpick should come out clean after insertion.
9. Let the muffins cool for 5 minutes in the tins before removing them to a wire rack. Cool completely before serving.

Extra Nutrition Bite: Each muffin contains less than 2 teaspoons of sugar!

Recipe from “Muffins & More:  A Baked Milk and Baked Egg Recipe and Guidebook” by American Academy of Allergy Asthma & Immunology. Recipe developed by: Allison Schaible, MS, RDN adapted from recipe by Chef Diego Baorona.

Write up by Dietitian Idonette van Zyl and developer of Allegrow Food Allergy App