Immunotherapy consent form

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Oral food challenge recipes

Note: Your provider will let you know when or if it is appropriate to use these recipes. This is for reference only.

Baked Milk Muffin Recipe

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Yields 6 muffins (1.3 g cow’s milk protein per muffin)

Ingredients:

1 cup cow’s milk
2 tbsp canola oil
1 tsp vanilla
1 egg or 1-1/2 tsp egg replacer (e.g. Ener-G brand)
1-1/4 cup flour
1/2 cup sugar
1/4 tsp salt
2 tsp baking powder

Directions:

Preheat oven to 350 F. Combine dry ingredients and mix with wet ingredients. Pour into muffin cups and bake for 30-35 minutes, or until golden brown and firm to the touch.

Baked Egg Muffin Recipe

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Yield: 6 muffins (1/3 egg per muffin)

Ingredients: 

1 cup flour (or flour substitute)
¼ teaspoon salt
2 tablespoons rice milk (or soy milk, cow’s milk, almond milk)
1 teaspoon baking powder
¼ teaspoon cinnamon
2 eggs
½ cup sugar
¼ cup corn oil
½ teaspoon vanilla
1 cup mashed ripe banana or applesauce

Directions: 

  1. Preheat oven to 350 F.
  2. Line a muffin pan with 6 muffin liners.
  3. Mix the liquid ingredients: milk or milk substitute, canola oil, vanilla extract, mashed ripe banana or applesauce, and eggs. Set it aside.
  4. In a separate mixing bowl, mix the dry ingredients (flour, sugar, salt, cinnamon, baking powder).
  5. Add the liquid ingredients to the dry ingredients. Stir until combined. Some small lumps may remain.
  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 liners all the way to the top.
  7. Bake for 30 to 35 min or until golden brown and firm to the touch.