Since I’m now dealing with Bean’s food allergies and trying to prepare food for her, I am going to try and share some recipes from time to time that take those allergies into account, taste good and are kid friendly. Maybe there are some of you out there dealing with some of the same problems and can be helped by it.
As such, these muffins are gluten, casein and egg free. They taste great though and you would never know it. Muffins are a really simple food for kids. I haven’t met a kid yet that doesn’t like muffins. This recipe isn’t super fancy. I basically slightly modified the instructions on the back of a mix box.
-About 4oz of dried cranberries (I used around half of an 8oz bag)
-10oz jar orange marmalade
-1 box 365 Everyday Value Gluten Free Muffin Mix
-6tbsp Earth Balance organic buttery spread, softened
-1 cup alternative milk (I use a blend of coconut, hemp, soy, and rice)
Preheat oven to 350. Mix all ingredients together. Spoon into muffin tin. Bake for 16 minutes or until a toothpick inserted into the center comes out clean (mine actually took about 20 minutes). Turn onto rack and cool completely.
I tend to make a batch of various muffins every couple of weeks and freeze them. I defrost them in the microwave for 45 seconds and then break them up into bite sized pieces to feed Bean. My last batch was similar to this one, but instead of the orange marmalade I used two mashed bananas and instead of cranberries I used diced peaches from two individual fruit cups. I think my next batch will probably be blueberry.