Wheat-free Baked Milk muffins (contains eggs)

Ingredients (makes 6 muffins):

Dry ingredients

• 1 1/4 cups rice flour (this recipe works best with rice flour rather than a gluten-free flour blend)
• 1/2 cup sugar
• 1/4 tsp salt
• 1 tsp baking powder

Wet ingredients

• 1 cup milk
• 2 large eggs
• 1/2 tsp vanilla
• 2 tbsp oil, such as corn oil

Directions

1. Preheat oven to 350F. Bake muffins only in an oven that is completely preheated to 350F.
2. Grease 6 muffin tins (wipe oil around each cup or use cooking spray).
3. Mix well all dry ingredients in a large bowl (rice flour, sugar, salt, baking powder).
4. In a separate bowl, stir together the liquid ingredients until well combined (milk, egg, vanilla, oil).
5. Add the liquid to the dry ingredients stirring with a spatula or spoon. Mix until combined, about 20 s; batter will be thin and lumpy. Do not overmix!
6. Divide the batter into the 6 prepared muffin liners. Depending on the size of your muffin tin, you may need to fill the muffin tins all the way to the top.
7. Bake 30-35 minutes or until golden brown and firm to the touch. A knife or toothpick placed in the center of a muffin must be dry. Cool completely before serving.

Any changes to this recipe must be approved by your doctor or dietitian.

If you make more than 6 muffins, please note how many muffins you made and bring at least 2 muffins with you on the day of the challenge.

In order to proceed with an Oral Food Challenge, please make sure that:

Please label container – Baked Milk, Wheat Free (contains Eggs)