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Healthy (nut-free) Muffins for Kids

My daughter has a minor egg allergy and in order to help her overcome her allergy, the doctor has asked me to give her baked egg (in a muffin) a few times a week. The problem is that I don't want to give her sugar or a lot of white processed flour. I would like to be able to make a zucchini muffin sweetened with applesauce, but I would love recipe suggestions.

Ive made an egg-free muffin before and she's refused to eat it. She's a toddler so she's picky so I need a good recipe that she will hopefully eat (and will hopefully be good for her).


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  1. I used to make this for my daughter, cut half the sugar and use white whole wheat flour for the ap flour. The sweet potato already adds sweetness and you don't need it all. I used to cut half the oil w/ applesauce, too.


    1. Is there a reason for nut-free?

      21 Replies
          1. re: sandylc

            Some toddlers have not been introduced to nuts. The theory is that after a certain age it's not as much of an allergy risk. Also, lots of daycares and preschools are nut free...

            Check out picky palate and weelicious
            I've made a lot of picky palate (picky-palate.com) with applesauce (no oil) and equal parts whole wheat and white flour

            My toddler will eat anything with a few chocolate chips on top....even fiber one date muffins!

            1. re: cheesecake17

              "My toddler will eat anything with a few chocolate chips on top...."

              My 6 year old son is picky. I make banana muffins and even sometimes put finely chopped apples in them. I also mix in a handful of chocolate chips, call them chocolate chip muffins and he loves them.

              If I called them banana apple muffins, no way would he eat them!

              1. re: valerie

                I used to do that too. The zucchini chocolate chip muffins I make used to be just known as "chocolate chip muffins" in our house. Now they are "zucchini chocolate chip muffins". Same with banana muffins -- my son is not a big fan of bananas, so I would add a handful of chocolate chips so he would eat them. I gradually phased out the chips, but he still ate the muffins. I still add a few chips sometimes for a little extra treat.

              2. re: cheesecake17

                Yes, the nut fear has been trendy for about twenty years among some folks.

                The current thinking is to introduce potential allergans as early as possible.

                1. re: sandylc

                  I wasn't aware. My daughter was accidentally given pb ice cream at 8months. Now... At 2 she enjoys a fingerfull of pb

                  1. re: cheesecake17

                    I just gave the kid a wide range of healthy foods and he grew up strong and healthy - I ignored the whole nut thing.

                    People were fine for centuries without nut concerns.

                    1. re: sandylc

                      "People were fine for centuries without nut concerns."

                      Fine until you're the one w/ the child w/ the nut allergy. I wouldn't consider it "trendy", although scarily it's on the rise. I would do anything not to have to worry about a deadly anaphalactic reaction from cross contamination. Calling it trendy is like calling diabetes or cancer trendy just because more people have it these days. It's a serious issue and giving your child a wide range of healthy foods doesn't guarantee anything. Sorry, this is just one of my buttons, the implication that somehow it's the parents' fault.

                      1. re: chowser

                        I agree that there are people out there with very legitimate and sometimes dangerous food allergies. But too many parents in the last couple of decades have gone overboard and potentially created situations by withholding potential allergans. In the news quite a lot recently.

                        1. re: sandylc

                          "potentially created situations by withholding potential allergans. In the news quite a lot recently."

                          I've read allegations but never peer reviewed studies that nut allergies are caused by overreactive parents. Can you provide links to legitimate sources?

                          1. re: chowser

                            Sorry, saw it on the national news recently and several months ago.

                            Are you implying I'm not "legitimate"? ;-)

                            1. re: sandylc

                              We all border on being illegitimate which is what makes it so much fun! I've read both that keeping allergens away helps and that keeping it away aggravates it. I have two kids, both raised somewhat the same but one has allergies, the other doesn't. I guess I should count my blessings because there is a genetic component to it, too, theoretically.

                              1. re: chowser

                                Allergies are a tangled mystery. Mine went away when I moved out of the cigarette-smoke-filled house a few decades ago. Imagine that!

                        2. re: chowser

                          If you read up on the peanut allergy, you will find that in countries that said it was fine for mothers to eat peanuts while pregnant the peanut allergy is low. "A study conducted jointly in Israel and United Kingdom in 8600 children noted a nearly 10 fold increase in incidence of peanut allergy among U.K. children compared to Israeli children. It was found that Israeli children were given peanuts at a much younger age than those in the U.K. following recommendation of pediatricians in the U.K.."

                          1. re: escondido123

                            I'm editing this...I think I found the study.


                            What I question is that nut allergies were on the rise which is why they started recommending parents avoid giving nuts to children; it wasn't the reverse. I wonder if it all comes down to genetics. Giving nuts to kids who might be predisposed to having allergies can aggravate, holding back nuts to some might cause it and some make no difference. The middle group might be making the biggest difference in the rising numbers. There was a study done on children w/ peanut allergies where they were given trace amounts daily to build up against their allergy. Most made improvements but then one child died so they stopped the study.

                            I need to finish reading the article but it's interesting. I've also read that it's boiled nuts vs roasted nuts that make the difference and that countries that give their children boiled nuts early have much lower rates of allergies.

                            That said, we've probably scared off the OP w/ talk about allergies, glycemic values and loads, the unhealthiness of flour. For all we know her toddler or someone in the family has nut allergies which is why she's avoiding it.

                          2. re: chowser

                            The American Academy of Pediatrics recently reversed their recommendation that ALL children avoid peanuts until 2; some research (including one study that compared American Jews to Israeli Jews, who share genes but diverge on peanut consumption, Israelis giving their kids large amounts of a peanutty puff snack thing) has suggested whether exposure keeps kids from developing an allergy. In fact, this is the very same theory the OP's child's doctor is operating under, by suggesting the child receive small exposure to the allergen (egg) to avoid future serious reaction.

                            1. re: willownt

                              Bamba! I was practically raised on the stuff, now it's a shocker to see it in the hands of a toddler

              3. re: sandylc

                My daughter has tested positive for nut allergies.

                1. re: idealist

                  I'm curious--did the allergist also recommend introducing trace amounts of nuts?

                  1. re: chowser

                    I wondered this, too. This new thinking regarding food allergies is interesting. I wonder if there is a window of opportunity regarding age?

              4. Using white whole wheat or half whole wheat/half AP is a great idea.

                As for muffins, some faves in this house are:
                Flaxmeal w/ apples, carrots, raisins http://www.bobsredmill.com/recipes_de...
                Pumpkin or sweet potato
                Avocado Chocolate

                1. I don't know if these are healthy enough for you, but they sure are delicious!


                  The problem with healthy muffins is that if you make them too healthy, no-one will eat them.

                  You could also try other forms of cooked egg that are less sweet like homemade pasta, French toast, pancakes, etc.

                  1. My kids love zucchini muffins and banana muffins in their lunch boxes and for snacks. I skip the nuts because neither kid likes nuts in their muffins.



                    2 Replies
                    1. re: boogiebaby

                      Like the other posters have said, replace AP flour with white whole wheat, these recipes you could use 1 cup WWW plus 1/2 cup AP without a noticeable change. Also, I'm happy with just 1/2 cup of sugar in my muffin recipes, as long as a sprinkle a little sugar on top... I use the coarse raw sugar because its pretty too.

                      1. re: firecooked

                        I can cut sugar considerably, too. It makes for a cakier muffin. I drizzle glaze over the top and it's sweet enough. Also, a scattering of dried fruit, if the child will eat it, or dark chocolate will add some sweetness w/out a lot of extra sugar.

                    2. In my banana muffins I regularly use half white and half whole wheat flour and throw in some ground flax. I also find that if I though some mini chocolate chips into an otherwise healthy muffins the kids will eat it.

                      1. I flagged this recipe to make for my grandson next summer when he turns one. You could change out the white flour and cut the sugar...


                        1 Reply
                        1. re: Berheenia

                          I'm going to try these! Dd would love it

                        2. I always use 100% whole wheat pastry flour for muffins and it works great.

                          1. both raisin bran muffins and corn muffins can be made using applesauce or an apple butter in place of the sugar.

                            1. we make our muffins with coconut palm sugar, it has a much lower glycemic content than regular sugar. No one notices and the muffins are great!

                              1 Reply
                              1. re: adventuresinbaking

                                I actually prefer the flavor of coconut palm sugar. In addition to the lower glycemix index I appreciate that it adds a complexity of flavor beyond just "sweet," and it's pretty much the only type of sugar I use now.n I'm convinced it's one of the reasons why my friends always tell me that my food tastes better than theirs does when they make the same thing.

                              2. the glycemic index for whole wheat vs. white flour is not all that different, and applesauce is no winner there either. why is this considered a "healthy" option?

                                is a veggie frittata type thing, with mostly veggies, not an option? egg drop soup? straciatella? a tiny bit of scrambled egg mixed in with other food, like avocado? fried rice with some egg in it?

                                i'm sorry, but most american doctors are idiots in the nutrition department.

                                24 Replies
                                1. re: hotoynoodle

                                  "but most american doctors are idiots in the nutrition department"


                                  1. re: hotoynoodle

                                    the glycemic index for whole wheat vs. white flour is not all that different, and applesauce is no winner there either. why is this considered a "healthy" option?
                                    The GI of whole wheat flour is 51, and it's 71 for white - that's an appreciable difference. You're quoting the values for *bread* made with both flours, which ends up being equivalent due to the addition of sugar to bread. Whole wheat flour also contains nearly 5x as much fiber as white.

                                    Glycemic index isn't based on standard portion sizes and doesn't account for the carbohydrate content per serving, so glycemic load is a much better measure of the impact a food has on blood sugar. The GL for 100 grams of whole wheat flour is 36, for the same amount of AP flour it's 53.

                                    As far as applesauce vs sugar goes, you have to take volume into account. An ounce of granulated sugar contains 28g of sugar, while an ounce of applesauce contains 3g. So one cup of sugar adds 200g sugar to a recipe, while one cup of applesauce adds 23g. HUGE difference there.

                                    But I do agree with you that most American doctors don't know squat about nutrition :)

                                    1. re: goodhealthgourmet

                                      and the gi for a snickers is 51, which is technically gluten-free.

                                      i know the drill between gi and gl. have been eating low-carb for 3+ years. however, the op is basically asking for a "bread" recipe.

                                      the prevalence of grains in american kids' diets now is just gross. parents feed and feed it to their kids, building an ever-growing sweet-tooth, and then wonder why the tykes won't eat anything except macaroni and cheese and chicken nuggets.

                                      1. re: hotoynoodle

                                        and the gi for a snickers is 51, which is technically gluten-free.
                                        Well, GI & GL have nothing to do with gluten. And the GI for a 2-oz Snickers bar is actually 68, while the GL is 23. I will say, however, that gluten has nothing to do with GI or GL, so the GI is equivalent to sucrose, and the GL to a cup of Rice Krispies.

                                        I do agree that American kids eat too many grains, and unfortunately the bulk of them aren't even whole. But this is all a discussion for another thread.

                                          1. re: hotoynoodle

                                            They should have specified that the value in that table is the mean of two different studies, one from Australia and the other from the US. The Australian study used the Snickers bar formulation that's sold in the UK and got a value of 41. The US study used the US Snickers bar and got a value of 68. The bars sold in the US are higher in sugar & lower in fat, hence the discrepancy.

                                            So to clarify, the value I quoted was based on the assumption that we're talking about a Snickers bar purchased in the US.

                                        1. re: hotoynoodle

                                          Is the prevalence of grains any higher now than in the past? Considering what I had for breakfast and supper when growing up, I doubt it - Cream of Wheat, oatmeal, toast, pancakes, cornbread, biscuits, cold cereal. Bran muffins used All-bran. The closest we came to whole grain was occasional cracked wheat.

                                          1. re: paulj

                                            That sounds like my "grain history" as well. I also remember my mom going on a low-carb diet to lose weight - these diet trends tend to repeat themselves.

                                            Many people currently promote the carb-free/grain-free lifestyle and say it has done them well, both weight- and healthwise. But is this a sustainable lifestyle?

                                            I can understand that ultra sugared up and processed chemically loaded foods are greatly more prevalent now than ever. It just seems that to reject most or all grain/sugars in all forms is a bit extreme.

                                            1. re: sandylc

                                              i have been grain-free almost 4 years. lost 30 pounds and have not had a cold or sniffle, among many other health improvements. i eat seasonal fruit in moderation and tons of veggies everyday -- more than i did when i was a "vegetarian" for all those years. why would i go back to being sick and overweight?

                                              wheat today is not the same stuff i was eating as a kid:


                                              and yes, i know plenty of kids whose parents feed them mostly starch and fruit.

                                              1. re: hotoynoodle

                                                Having worked in a health food store, I sure hear what you are saying about being "vegetarian".

                                                Some of the ultra-processed pseudo-meat products sold as healthy foods were disgusting!

                                                By skipping these grainy fake foods, you are doing a great thing.

                                                Very eye-opening about the wheat. I have heard before about the minerals part; this is one reason parsley is great for you - long roots.

                                                More info is always good. I still like my grains, but try to keep them down, especially the refined ones. Long ago I knew what it felt like to be very addicted to breads to the point of craving them and I see people all of the time who are in that situation.

                                                1. re: sandylc

                                                  are critical of Wheat Belly, which appears to be the main source for claims that amylopectin-A is this horrible starch in wheat and that hybridization with dwarf wheat has produced a frankenwheat.

                                                  1. re: paulj

                                                    LOTS of reading. A scan of each one is nonetheless very interesting.

                                      2. re: hotoynoodle

                                        Unsweetened applesauce is better than oil.

                                        Apparently the standard practice for re-introducing eggs is in a muffin or pancake or something along those lines. When my daughter was thought to have an egg allergy, we re introduced it in the form of pancakes.

                                        And healthy muffins.... Kids like snacks.. As a parent I'd rather my kid eat something a bit "healthier"

                                        1. re: cheesecake17

                                          Unsweetened applesauce is better than oil.
                                          "Better" in what sense? Kids need plenty of fat in their diets for proper growth & brain development. They don't need more sugar.

                                          I'm not trying to be difficult, it just doesn't make sense from a nutritional perspective. Percentage of calories from fat for infants and toddlers should be about 50%; for children ages 2 and up, 30-35%. So the oil in muffins is an ideal way to help reach that goal, particularly if you're not yet exposing the child to nuts.

                                          1. re: goodhealthgourmet

                                            But this is where things get sticky. Fat is a healthy and necessary nutrient. However, many vegetable oils are heat-processed and comprised of the "wrong" omegas, etc.

                                            Depends upon who you ask, I guess.

                                            1. re: sandylc

                                              You're absolutely right. My top recommendations to parents are butter, coconut oil, avocado oil & olive oil.

                                            2. re: goodhealthgourmet

                                              I get what you're saying. My kid is getting enough of the healthy stuff- she eats nuts, avocado, and olive oil on a daily basis.

                                              I meant it more as adding a serving of fruit (unsweetened apple/pear) instead of a serving of fat. In my own experiences, I've seen plenty of kids who do not lack fat in their diet, but do lack fruit/veg.

                                            3. re: cheesecake17

                                              grown-ups like snacks too, lol. that's why most of this country is overweight. they're not having 3 meals and a snack or 2. they are having 5 or 6 meals worth of food.

                                              growing up, i had 3 meals a day. no snacks: "it will ruin your appetite." it's normal to feel hungry when it's time to eat. people forget they won't die if they feel a rumbling tummy while dinner cooks.

                                              1. re: hotoynoodle

                                                I used to not be a snacker, now I am. I'd rather eat a light breakfast and lunch and have a small snack in between. Snack = yogurt/berries or apple.

                                                Toddlers snack. Lunch is at 11. Dinner's at 5-5:30. If you napped from 1-3, wouldn't you want a snack when you got up?

                                                Not by any means disagreeing with snacking...but there healthy ways to do it.

                                                1. re: cheesecake17

                                                  i would love to nap from 1-3! :0

                                                  since going low-carb i eat once or twice per day and never feel like i need a snack. not the same for babies, obvz.

                                                  1. re: hotoynoodle

                                                    Thinking about babies and snacking..

                                                    My kid will eat pretty much anything, but not in large quantities. She asks for a snack between lunch and dinner.
                                                    Friends' kids who eat larger meals typically don't ask for snacks, but will accept if given.

                                                    1. re: cheesecake17

                                                      my understanding is that babies and kids will self-regulate, so it's important to not forcefeed them, otherwise it undermines their perception of true hunger cues.

                                                      1. re: hotoynoodle

                                                        For the most part, yes. But little kids also get distracted easily. If I don't feel like my daughter has eaten enough for a meal, I'll leave it out. That way she can see it and ask for the rest.

                                            4. re: hotoynoodle

                                              No she can't have straight egg just yet. She has an egg allergy so we're trying to introduce small amounts of baked egg into products and hope that she will be able to fight her allergy.

                                            5. Here is the link to a muffin recipe from the former Mani’s Bakery that is particularly healthful. It was published several years ago in the Los Angeles Times.


                                              1. Weelicious has several good options. Many of their recipes are too low in fat for kids in my opinion so I often add a tablespoon extra of whatever fat is required. The berry muffins are tasty. Both kids love the chocolate-banana. All the recipes are low in sugar and many are partially whole grain. One egg per dozen muffins generally.

                                                1. You should ask your doc if pancakes will also work. My coworkers daughter just want thru the whole elimination diet and is now being slowly introduced to eggs, soy, wheat and few other things. It was suggested by their allergist that any home baked good was OK for the egg part including muffins, pancakes and waffles.

                                                  1 Reply
                                                  1. re: foodieX2

                                                    Unfortunately our allergist has said no to pancakes because they aren't cooked as long as muffins. She wants something that is baked.

                                                    The difference between my daughter and your coworkers daughter is that my daughter has tested positive (and had a reaction to) egg. So we're not doing an elimination diet and then introducing foods to ascertain allergens. We already know there is an allergen and we're introducing small amounts to help her immune system learn how to process egg, thereby helping her overcome a long term allergy.

                                                  2. We went through the same thing. Also, my kid seemed to have a texture issue with baked muffins/cake, though would eat them when they came fresh out of the oven.

                                                    This is what worked for us:
                                                    Banana muffins
                                                    Pumpkin muffins

                                                    I did make sweet potato muffins once (with caring for a toddler, roasting sweet potatoes on top of making muffins was a little work-intensive)
                                                    Also tried blueberry muffins but my kid was grossed out by the blueberry part.
                                                    My kids had problems with the texture of zucchini muffins and carrot muffins, but it would have been a great addition if they liked them.

                                                    Some people like to use agave syrup instead of sugar, but I haven't done that yet. I replaced butter with oil, and just reduced sugar. On all muffin recipes, I replaced white flour with half whole wheat flour and half all-purpose flour.

                                                    I was more successful with multi-grain waffles (using a mix of 3/4 cup oat flour, 3/4 cup barley flour, 1/2 cup whole wheat, 1/2 cup all-purpose flour and a couple of heaping tablespoons of ground flax). It uses far less sugar than muffins (3 tablespoons at most). My kids eat this all the time - I make a batch on the weekends, freeze the leftovers, then heat them in the toaster oven weekday mornings. My youngest will eat these with a small amount of butter and no syrup most days.

                                                    Our doctor was okay with making waffles in addition to muffins, but not pancakes as they don't get as thoroughly cooked as waffles or muffins. You may want to double-check with your doctor just to make sure.

                                                    8 Replies
                                                    1. re: empfam

                                                      the body processes agave just like sugar. it's no "healthier".

                                                      1. re: empfam

                                                        Butter is actually healthier for you than most oils.

                                                        1. re: empfam

                                                          Would you mind sharing your muffin recipes?

                                                          I'll ask my doc about waffles. I was supposed to start doing this 3 weeks ago but I havent found a recipe I like yet!

                                                          1. re: idealist

                                                            Waffles use basically the same recipe as pancakes, except they have more fat so they end up crisp. They tend to be more generous on the eggs, especially if the eggs are separated, and whites whipped for greater fluffiness.

                                                            1 egg per 12 servings is an odd way of specifying things, because the size of a serving is not standardized - except on packaged mixes.

                                                            Vegan recipes don't have egg, using things like oat flour instead. You could add egg to those, substituting one egg for 1/4c of liquid.

                                                            1. re: paulj

                                                              I think the idea is that my DD will have 1/12 of an egg (if she eats an entire muffin) and then after we've done that, we'll gradually increase the amount of baked egg over time.

                                                            2. re: idealist

                                                              Banana Muffins:

                                                              2 large bananas, very ripe
                                                              1 tsp baking soda
                                                              5 Tbl milk
                                                              1/2 C butter, softened
                                                              1 C sugar (I cut down to 2/3 cup)
                                                              1 egg
                                                              1 tsp vanilla
                                                              1 1/3 C flour (changed to 2/3 C flour & 2/3 C whole wheat flour)
                                                              1 tsp baking powder

                                                              Preheat oven to 350 degrees.
                                                              Mash bananas, baking soda & milk. Leave to stand.
                                                              In a separate bowl, blend butter, sugar, egg & vanilla.
                                                              In a third bowl, whisk flour & baking powder
                                                              Add banana & butter mixtures to dry mixture, mixing just enough to blend. Don't overdo it.
                                                              Pour mixture into paper-lined muffin pan (or greased muffin pan). Bake for 20 minutes or until tested clean with a toothpick.

                                                              Makes about 1 dozen.

                                                              1. re: idealist

                                                                Pumpkin Muffins (makes 2 dozen)

                                                                2 cups all-purpose flour (I did half all-purpose, half whole wheat)
                                                                1 tsp baking soda
                                                                1 tsp baking powder
                                                                1 tsp salt
                                                                1 tsp cinnamon
                                                                1 tsp ground ginger
                                                                1/4 tsp nutmeg
                                                                1/4 tsp allspice
                                                                1 cup light brown sugar (cut to 3/4 cup)
                                                                1 cup white sugar (cut to 3/4 cup)
                                                                1 cup unsalted butter, melted and cooled (I used 3/4 cup very-light tasting olive oil)
                                                                3 eggs
                                                                1 can (15 ounces) pumpkin puree

                                                                Preheat over to 350 degrees.
                                                                Whisk flour, baking soda, baking powder, salt, and spices.
                                                                In another bowl, whisk sugar, butter & eggs. Add dry ingredients, whisk until smooth. Mix in pumpkin puree.

                                                                Pour into paper-lined muffin tins. Bake for 20 minutes or until tested clean with toothpick.

                                                                With any of the muffin recipes, you should transfer to a wire rack to cool. Once they're cooled off, the muffins will freeze reasonably well. If you leave a frozen muffin out overnight, they should be thawed out by morning. That way you can have a muffin every day on hand for your kid for a few weeks.

                                                                I basically converted quick bread recipes to work in muffin form - the main thing is that they cook for about 20 minutes in a 350 degree oven. If you do mini-muffins, then you're looking at 12-13 minutes.

                                                                Do you want a recipe for carrot muffins?

                                                                1. re: empfam

                                                                  My pumpkin muffin recipe is much less sweet:

                                                                  2 cups flour (unbleached all-purpose, white whole wheat, or a mix)
                                                                  2 tablespoons oat bran
                                                                  2 teaspoons baking powder
                                                                  1⁄2 teaspoon baking soda
                                                                  1⁄4 teaspoon salt
                                                                  1⁄2 teaspoon cinnamon
                                                                  1⁄4 (scant) teaspoon fresh ground nutmeg
                                                                  2 eggs
                                                                  1/2 cup brown sugar
                                                                  1⁄4 cup butter, melted
                                                                  3⁄4 cup milk (or soy milk)
                                                                  3⁄4 can (15 oz) pumpkin (or more... I give a spoonful to the dog!)
                                                                  1⁄2 cup raisins
                                                                  Pumpkin seed or sliced almonds for topping
                                                                  Raw sugar (a couple teaspoons) for topping

                                                                  Oven: 400oF
                                                                  Put dry ingredients in a small bowl, and mix with whisk.
                                                                  Combine eggs and brown sugar with a whisk, mix in butter, then add milk, pumpkin, and raisins. Mix well. Fold in dry ingredients. Place in greased muffin pan. Sprinkle pumpkin seeds or almonds on top, making sure none stick out too much.
                                                                  Sprinkle with sugar. Bake for 20 minutes.

                                                            3. Just had a couple more ideas for the op for foods that include baked eggs, whole grain and little sugar:

                                                              1. Cornbread
                                                              2. Cheddar biscuits (w whole wheat flour)

                                                              18 Replies
                                                              1. re: Westminstress

                                                                My biscuits don't have egg. When I use egg they turn into scones. :)

                                                                1. re: paulj

                                                                  OT, but paulj, this egg in scone thing has intrigued me in the past. I don't put eggs in scones; when trying to research eggs vs. no eggs, the results have been inconclusive regarding which is the authentic way of making them. My charming little "From Celtic Hearths" book doesn't include them, but results of various internet searches shows recipes that sometimes do and sometimes don't.

                                                                  1. re: sandylc

                                                                    The English and Scottish ideas of scones differ from American. And American use has shifted.

                                                                    If you look at older cookbooks (e.g. Joy of Cooking) you'll see scone recipes that differ from biscuits in that they have some sugar and egg (1 per 2cup batch). The idea is that scones are a richer version of biscuits. Something to serve for afternoon tea.

                                                                    Bakeries and coffee shops have gone the further step of making multiple flavors, and loading them with raisins, nuts etc.

                                                                    But amount of egg in scone recipes does not make a big difference.

                                                                  2. re: Westminstress

                                                                    Biscuits are a great idea. Do you have a good recipe you can share?

                                                                    I need a recipe that calls for one egg per 12 servings.

                                                                    1. re: idealist

                                                                      Biscuits don't contain eggs. See above.

                                                                      1. re: idealist

                                                                        Would you consider gougeres? They're always really popular with little ones (and big ones, too!).


                                                                        They're higher ratio than 1 in 12 but you could make smaller ones and serve w/ something else, or even filled.

                                                                        1. re: chowser

                                                                          1 c flour, 4 eggs, 4 oz butter, 4 oz cheese? That's pushing most ideas of healthy.

                                                                          1. re: paulj

                                                                            Yeah, good point, although there are some might argue that butter, cheese and eggs are healthy. I think it's a good food to have in moderation and is appealing to kids and contains eggs. I'm sure it could be argued that they are healthier than biscuits made w/ so much more white processed flour.

                                                                            1. re: chowser

                                                                              Butter and cheese are actually really great for kids (as long as the dairy is coming from a grass-fed, non hormone pumped source).

                                                                              Babies and kids need a lot of fat.

                                                                              I used to give my baby a spoonful of ghee every now and then. She loved it.

                                                                              1. re: idealist

                                                                                That was my original thought, too. Breast milk is also high in fat (although I wasn't grass fed.;-)). Gougere are really tasty and kids love them. They come together quickly, too.

                                                                              2. re: chowser

                                                                                I will argue that butter, eggs, and cheese are healthy.

                                                                            2. re: idealist

                                                                              Typically scone recipes use 1 egg per 2 cup batch, where as quick bread recipes use 2 eggs. So if you are trying introduce egg gradually a biscuit/scone might be better than a muffin.

                                                                              There are lots of recipes out there. Biscuits, more than muffins, benefit from experience, because adding just the right amount of liquid, and properly handling the dough makes a big difference.

                                                                              Here's something that's reasonably healthy and easy:

                                                                              1 c rolled oats
                                                                              1 c flour (can be whole wheat)
                                                                              2 t baking powder
                                                                              2 T sugar (or to taste)
                                                                              1/2 t salt (maybe more if omitting sugar)
                                                                              mix well

                                                                              fat of your choice:
                                                                              liquid fat like oil (even olive) or melted butter, is easier to add. But you can also grate frozen butter, or rub in butter or a shortening of your choice. Quantity isn't critical, anything from 1/4c to to a full 1/4 lb stick. You can use heavy cream as the combined fat and liquid.

                                                                              raisins if you want.

                                                                              1 egg (beaten), and just enough milk (or buttermilk) to make soft dough.

                                                                              Pat the dough out on a floured surface, and cut into the shapes you want (round, pie wedges, squares). If the dough is on the wet side, just pour into a 8-10" baking pan, score, and bake.

                                                                              Bake at 400 for about 12 minutes.

                                                                              1. re: paulj

                                                                                Oatmeal is a good idea. I like making baked oatmeal. You mix it up the night before and bake in the morning (not necessary but makes it better). I add dried fruist/top w/ blueberries. You can pour warm milk over it before serving.


                                                                                1. re: paulj

                                                                                  These seem like a good idea, just make 12 instead of 8 servings.

                                                                                  Also, if what you really need is for your child to eat 1/12 of an egg, I think you are better off with something that your child likes (even if it contains a bit more sugar) and where the portion size is small enough that s/he can finish the entire portion. My son, who is almost three, will not necessarily eat an entire muffin. So you may want to take a regular muffin recipe (with 2 eggs for 12 muffins) and make 24 mini-muffins instead so that your child gets 1/12 of an egg in a smaller package. That would also mean less sugar per serving. And it might be a bit tastier such that s/he will actually eat the whole thing. Luckily muffins freeze well.

                                                                                2. re: idealist

                                                                                  I brush one beaten egg on top of 12 biscuits. Perhaps this would work for you.

                                                                              2. http://www.nytimes.com/2013/03/10/mag... Allergy Buster
                                                                                Can a Radical New Treatment Save Children With Severe Food Allergies?


                                                                                1 Reply
                                                                                1. re: paulj

                                                                                  Thanks. I've been following this news trend. Our allergist is at a Children's Hospital so she is really up to date on the latest research. She's been telling us from the beginning that we need to introduce allergens (safely) to our daughter, but when a child has tested positive for an allergen, it is a slower process. Hence, the need to introduce egg.

                                                                                2. Thank you for this really great discussion.

                                                                                  One of the challenges is that I need to find a recipe that calls for one egg per 12 servings. I think that the doctor suggests muffins and cupcakes because you can easily measure out what that "one" serving is.

                                                                                  2 Replies
                                                                                  1. re: idealist

                                                                                    egg is commonly used as a binder for meatballs. i usually use 1 egg per pound of meat.

                                                                                    i also use egg to bind ricotta for gnudi. or you could make a ricotta/egg topping over a stew or veggie dish.

                                                                                    1. re: idealist

                                                                                      Here's a muffin recipe with one egg. Sub out walnuts with raisens, chocolate chips, or dried cranberries.

                                                                                      Banana Bran Muffins
                                                                                      1 egg
                                                                                      3/4 cup un-packed brown sugar
                                                                                      1 1/3 cups ripe bananas (about 3), cut in chunks
                                                                                      1/3 cup vegetable oil
                                                                                      1/4 cup milk
                                                                                      1 teaspoon vanilla extract
                                                                                      3/4 cup flour
                                                                                      3/4 cup whole wheat flour
                                                                                      1/2 cup oat bran
                                                                                      2 teaspoons baking powder
                                                                                      1/2 teaspoon baking soda
                                                                                      1 teaspoon ground cinnamon
                                                                                      1/2 cup chopped walnuts, plus 12 more halves for topping.

                                                                                      OVEN: Preheat to 375oF. Grease 12 muffin cups.

                                                                                      Using metal blade in food processor, mix egg and sugar until smooth. Add bananas, oil, milk and vanilla, mix until smooth.
                                                                                      Thoroughly mix flours, bran, baking powder and soda, and cinnamon in a small bowl. Put walnuts on top of banana mixture, then pour flour mixture on top of walnuts. Pulse food processor 3 or 4 times.
                                                                                      Remove metal blade. If batter still has dry spots, mix with spatula until gone (ok if batter is lumpy). Scoop batter into muffin cups. If desired, place a nut halve on each muffin, and sprinkle with raw sugar. Fill any empty cups with 1/2" of water.
                                                                                      Bake for 20 to 25 minutes, or until brown and springy to the touch in the center. Turn out onto a rack to cool.

                                                                                    2. If I were you, I'd just make a whole wheat yeast bread, adding an egg as part of the liquid after you proof the yeast. You can use just a tablespoon of honey or sugar to feed the yeast and a couple of tablespoons of oil or butter to add a little moisture. If you cut the loaf in 12 slices, she'll never get more than 1/12 of an egg at a time, which is what you're after.

                                                                                      Had to do this years ago for my son, only he preferred white flour bread (of course!) and back then, they wouldn't let you reintroduce egg until one negative skin test. I like the new approach.

                                                                                      1. I do a wheat bran muffin using toasted wheat germ, that gets a lot of its flavor and sweetness from the toasted bran itself, as well as the soaked and pureed raisins that are mixed in. i sometimes use brown sugar, sometimes agave. sometimes all whole wheat flour, sometimes half white, half whole wheat. depending whom they're for, i will add freeze-dried fruit pieces like banana or apple or strawberry. sometimes more raisins or date pieces. zucchini is another great addition. i love it as a basic recipe, and am happy to post if anyone is interested.

                                                                                        1. Blueberry muffins: http://allrecipes.com/recipe/blueberr...
                                                                                          We use half whole wheat flour, and cut the sugar back to about 1/3 to 1/2 C - just enough to balance the tartness of the lemon juice. Just keep an eye on the baking time; 18-20 min is plenty in our oven.

                                                                                            1. One more recipe...just got this from a friend but I haven't tried it yet. Looks fairly easy to split 2 eggs in recipe into 2 dozen for this recipe.

                                                                                              Personal sized baked oatmeal from sugarfreemom.com


                                                                                              1. Wondering how all of this worked for you (and your daughter of course), idealist...