After day 1, I was to return the next day to the office with a single, large muffin made from a recipe that contained 2 eggs. During that visit, he would then , over a 3 hour period, eat this muffin. First, exposing it to his lip for 15 minutes, then letting it rest inside his lip for 15 minutes, then start to ingest pieces of this muffin in 15 minute increments until it was completely eaten. The goal, is to finish the muffin and be without any type of reaction during the process.
For us, miraculously, we were able to get through the entire morning without any type of allergic response. Since that appointment, he is to eat 1 muffin a day for a 6 month period in order to keep it in his system before we challenge it further, meaning scrambled eggs. Right now, he seems to be responding well to items that have eggs baked in them, so that is where we start. All this is simply to keep him safe in case of exposure, which has happened numerous times before with reaction.
SO, I went out and bought Happy Eggs (after a quick bit of research) which are from the first commercial egg producer in the United States to be granted humane certification from American Humane Association and worked on a few recipes. If I have to bake with eggs occasionally, then it’s gotta be free range & certified.
I haven’t baked with eggs in over 8 years, so for me, this was a little difficult, but I was quite pleased with this large and cakey, Chocolate Chip Muffin.
I kept it dairy-free, using coconut milk which is my “go-to” and it’s also nut-free which remains a MUST.
If you choose to make this egg-free as well, I’ve been having a ton of success with a new product called The Neat Egg which is simply made from garbanzo beans and chia seeds. Of course you could use a “flax” egg as well, but this really is a cool product. I’m working on making another batch, but keeping it vegan for our everyday breakfast or snack and leave the Egg-Made one for Xander.
Bakery style Chocolate Chip Muffins.
- 3 C. all-purpose flour
- 3 1/2 tsp baking powder
- 1/2 tsp. Himalayan sea salt
- 2 eggs at room temperature (OR substitute like NEAT or Flax meal)
- 3/4 C. cane sugar
- 1/4 C. brown cane sugar
- 1 C. coconut milk (So Delicious)
- 3/4 C. melted coconut oil (or vegetable oil)
- 1 tsp. pure vanilla extract
- 1 C. Enjoy life chocolate chips
- Preheat oven to 425°.
- Line a 12-cup muffin tin with liners and set aside.
- In a large bowl, whisk dry ingredients together , flour, baking powder and salt, then set aside.
- In a large bowl, whisk together egg (or egg mixture) and sugars until blended. Add in the coconut milk, coconut oil, and vanilla until well combined.
- Stir in the dry ingredients just enough to combine then fold in the chocolate chips.
- Dough will be sticky.
- Fill muffin liners to the top and bake 5 minutes at 425°.
- Reduce heat to 375° and bake another 15 minutes or until tops are golden and toothpick comes out clean from the center.
- Remove from oven and allow to cool slightly before eating.
Allow to cool and place in a sealed bag or container for up to 3 days ORWrap each muffin in a plastic seal then store into freezer safe baggie. Freeze up to month. Thaw overnight and reheat in the microwave in the morning.
- Category: Breakfast
- Cuisine: Free of Dairy & Nuts