[vc_row][vc_column][vc_column_text]The beginning of fall will hopefully bring with it cooler temperatures, lightly falling leaves and plenty of beautiful apples. It also makes a month since schools started back here in South Carolina. Schools can be a stressful location for families of children with food allergies. Imagine sending your little one off to learn only to be riddled with worry that they could have food allergy exposure.
[/vc_column_text][vc_column_text]Data collected between 2009-2010 in the United States estimated food allergy prevalence at 8%, which translates to roughly 2 children in every classroom of 25 students. Eight types of food account for 90% of food allergies: milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat. Cow’s milk allergy is the most common food allergy occurring in young children, affecting around 3% of kids followed by egg allergy in approximately 2% of young children. It’s estimated that 80-90% of milk, egg, soy and wheat allergic patients will develop tolerance by the time they are 5 years old. However, only 1 in 5 of young peanut-allergic patients will develop tolerance.[/vc_column_text][vc_column_text]One of my children’s favorite recipes is apple cinnamon muffins. The recipe was first introduced to them by my mother from a Junior League cookbook. I typically make these muffins, as mini muffins, once per week and my children are full of delight when they wake up to the smell. They have also proven to be a popular treat at school. While the tops are dusted with cinnamon and sugar, there is no messy frosting to worry about. The muffins are nut-free and soy-free in their most basic form. However, I have tried using alternative ingredients to also make them milk-free and egg-free. The nurses in the office loved the nut-free, soy-free, milk-free and egg-free version so much that they were begging for the recipe before I left the office.[/vc_column_text][vc_row_inner][vc_column_inner][vc_column_text]The recipe below is the original recipe, but see the notes below about substitutions to make them allergen-friendly for your family, children’s class or colleagues:
Apple Cinnamon Muffins Ingredients
- 1/3 cup vegetable shortening
- 1 egg*
- ¼ cup milk**
- 1 large apple, peeled (Fuji recommended)
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 ¾ tsp baking powder
- 1/3 tsp kosher salt
- ½ tsp nutmeg
- ½ cup melted butter for topping***
- 1/3 cup sugar for topping
- 1 tsp cinnamon for topping
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1. Grate the peeled apple using a coarse grater into mixing bowl.
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2. Mix shortening, egg, milk and apple in bowl with fork trying to work in the shortening with other ingredients.
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3. Sift the flour, sugar, baking powder, salt and nutmeg into the wet ingredients.
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4. Stir just until well-combined. Scoop into mini muffin pan (makes approximately 20 mini muffins), donut pan or standard muffin pan. Bake at 350 F until muffin top bounces back to light touch.
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4. Allow to cool enough to remove muffins from pan. Melt butter in microwave-safe dish. Mix additional sugar with cinnamon in separate dish. Dip mini muffins in butter then cinnamon sugar mix. Serve warm or store for a few days.
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Substitutions for Allergies:
*Egg substitute: tested the use of 1 tbsp vinegar (tried apple cider vinegar and white vinegar) and 1 tsp baking soda. While applesauce can be used, this recipe already has grated apple.
**Milk substitute: tested with both Ripple pea milk and Oatmilk with food results.
***Butter substitute: tested with soy-free Earth Balance.[/vc_column_text][vc_single_image image=”12172″ img_size=”400×533″][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]
