So we finally managed to find time to personally prepare egg muffins for our baby. If you signed up for our free guide on our egg ladder, this egg muffins recipe would be in stage 1 where we introduce well-cooked/baked eggs for babies who are allergic to eggs. Just for context, we recently brought our little one to do an allergy test and he came back positive for egg allergy hence we have to be very careful when introducing eggs to him and baked eggs are the safest to introduce to him.
If you are curious about our experience with peanuts and FPIES, check our story here!
Egg muffins recipe ingredients for a serving of 6 muffins:
- 2 Eggs weighing 65g each in their shell
- 80g self-raising flour
- 80g sugar (we used only 70g)
- 6 muffin cups
- 80g softened butter
- Fruits of your choice (for us we chose blueberries, but you can choose others like bananas or apple puree)
Equipment you need
- Muffin baking tin
- Measuring cups
- Mixing bowls
- Weighing scale
- Spoons and spatula
- Baking oven – conventional, combination microwave /conventional oven or a small counter top electric oven with a temperature dial.
Do note that these muffins will not cook correctly in a microwave oven or a toaster oven
with no temperature dial.
Step by step guide to preparing the egg muffins
- Preheat oven to 180 deg celsius
- Prepare the eggs
First, we weighed the 2 eggs we used in this recipe to make sure that they are approximately 65g each.
2. Prepare the self-raising flour by adding the flour into the measuring cup on the weighing scale
3. Sift flour into a bowl
4. Prepare the butter and sugar
5. Mix the sugar and butter together.
Tip: You can try to mix them manually first before resorting to a handheld whisk as using a whisk from the start may result in the sugar spewing everywhere.
6. Beat the eggs before mixing them well with the butter
7. Slowly fold in the flour to form a batter. It will be a little lumpy.
8. Once batter is ready, divide the batter equally between the 6 muffin cases and bake for 25-30 minutes. Bake immediately.
9. Once ready a metal skewer should come out clean when inserted into the muffin. (If the skewer has muffin mixture on it after inserting into the muffin, it is not completely cooked, cook for a further 3-5 minutes and try inserting a clean metal skewer again).
10. Leave to cool and you are done!
Each muffin contains 2.5g of egg proteins and each muffin weighs approximately 60g when cooked.
We fed our baby 1/4 of a muffin and he particularly enjoyed it and he developed a slight reddish patch on his chin but there wasn’t any serious symptoms and the reddish patch went away after a while! After consulting with our doctor, it was recommended that we stick to 1/4 muffin and not more since he has a bit of redness on his chin. We should then try to add on another 1/8 in addition to the 1/4 in 2 weeks’ time and he should take at least 3 times a week.
So overall, I would rate this egg muffins recipe a success for a baby who is allergic to eggs since the effects were not too adverse but always check with your doctor if unsure. Do check out our egg ladder for the egg allergy guide!
If you’re having difficulty getting your baby to sleep well, you may want to check out our story on sleep training our little one here!
