26 Weeks of Muffins, Weeks 2 & 3

We’re currently on week 3 of our “26 weeks of muffins” challenge to try and help little E outgrow her dairy allergy more quickly.  I’m not so sure we’re going in the right direction, but we’ll get to that in a moment.  First, I have to gush over the Old-Fashioned Donut Muffins I made the week before last.  They legit tasted like donuts, complete with a sugary glaze that makes me drool just thinking about it.

FullSizeRender (21)

That was week two.  E had her share of the glazed donut muffins for the week (and I had mine) and she had no reactions.

In the meantime, we stayed pretty busy.  We took E to an exotic petting zoo, where she turned her nose up at the kangaroos and the sloth and the monkeys, but she lost her SHIZ over the sheep.  There were four in particular she was obsessed with and they wanted nothing to do with her.  She didn’t care.  DAMN IT, they were going to be her friends whether they wanted it or not.

sheepchase

Also, I was pretty excited when E recently started stringing two words together.  Like, “that bird” and “daddy car.”  But now she’s decided “no mommy” is pretty much her favorite phrase.  And I had thought just “no” was bad.

At least she’s become the perfect little helper.  She helps with chores and she feeds the dog and she puts things away for me when I ask her to.  I’m writing this down as proof because when she’s 14 and sassing me because I’ve asked her to clean her room, she’ll never believe there was a day when she LIKED to clean.

So back to the (SIGHHHHH) muffins.

I realized that by straying from the original baked-milk-challenge-recipe the doctor had given me, I’d miscalculated the amount of milk going into the batches of muffins I was baking.  There should be 1/6 cup of milk in each muffin, which equals 1/12 cup in each serving I give to E.  So far the muffins she’s been getting have only had 1/12 cup per muffin, or a mere 1/24 cup per half-muffin.  This past Sunday, I reverted back to the original recipe while I research recipes with the correct amount of milk.  That means that starting this week, E has been getting twice the amount of milk she was getting before.

I’m hoping it’s a coincidence.  I’m desperately, begging-the-universe and pleading-with-the-allergy-gods, hoping it’s a coincidence.  Since starting the “correct” muffins two days ago, E’s bowel movements have changed.  They’re worse and they’re a different color.  (“TMI” goes out the window when you have a toddler, right?)  Now she has a terrible, painful diaper rash that looks allergic in nature.  She had a full-face rash tonight and she had hives and red patches on her arms and her ear, of all places.

why

I’ve noted it down as a potential reaction.  If it continues or gets worse, I’ll have to call the allergist to see what he thinks.

Poop.

 

26 Weeks of Muffins: Week 1

It’s been just over a week since E’s failed baked milk challenge at the allergist’s office. For the next six months, we’ve been instructed to give E half a muffin three times a week in order to help her build up a tolerance for baked milk.  The muffins need to be fresh, so I’ll be baking a new batch every week.  Did you do the math?  That’s 26 batches of muffins before E’s next blood testing.

B is thrilled because he usually buys a package of fresh-baked muffins at the grocery store each week to eat for breakfast.  He’s really, really into muffins.  Out of every dozen muffins I make, E only gets one and a half–so B gets the rest because this mama is trying to ditch her sweet tooth.

calories

I’m also keeping a log of each muffin I give to E so I can discuss reactions/non-reactions with the allergist.

  • 7/23/2017:  Dime-sized rash on one cheek
  • 7/25/2017:  Quarter-sized light pink rashes on each cheek several hours after consuming
  • 7/28/2017:  No reaction
  • 7/30/2017:  [Jeopardy music]

Of course, I have to share all of the recipes I’m trying.  Most of them will require modifications for E’s other allergies, so I’ll link to the recipe and note what I did differently to accommodate little miss.

This week:  Amish Cinnamon Muffins

THESE ARE SO GOOD.  The muffin tops are incredible–super fluffy and just slightly crispy on the edges.  Oh em eff gee.

IMG_2941

Modifications:  subbed egg with flax egg, and subbed butter with Smart Balance (Original).  I still struggle with flax eggs in certain recipes–especially meatloaf/meatballs/etc.–but for muffins I’ve been successful so far by using a little less water than most flax egg recipes call for.  Typically the flax meal to water ratio is 1 TBSP:3 TBSP, but I’ve found doing about 2.5 TBSP of water is perfect.

Also, this recipe called for buttermilk, regular milk with vinegar, or just regular milk.  I used plain whole milk.

I’m drooling as I write this post.

IMG_2940

If you have a favorite muffin recipe, please feel free to share!  I might as well take this opportunity to try some new things and add as much variety as I can to E’s bland-ish diet.