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Milk Free Baking

A wonderful friend from Ohio stayed with me and my family this past week. She cannot have milk and so while baking with her I got the chance to experiment with soy milk and oil instead of butter.

Being milk free is not the same as lactose free. A product can be lactose free but still contain other milk proteins, the most common being caseins and whey proteins such as beta-lactoglobulin and alpha-lactalbumin. 

I don’t claim to be a scientist or an allergy specialist, but until I was involved in a situation where I had to understand the milk protein allergy I thought lactose free meant milk free and that was the end.

I was amazed that the store bought bread we buy (an organic bread too) had a side note on the bottom: contains milk. We even bought a margarine spread, but although there were no ingredients listed that should have contained milk, the allergen information said otherwise: contains milk. 

It’s a good think my mom’s a vegan because we always have soy milk and almond milk around the house. It wasn’t difficult at all, once we decided to use soy milk, to make blueberry pancakes, blueberry waffles (my friend shares my obsession with blueberries), and then to shake it up, apple and oat muffins. The pancakes and waffles were easy because all we had to do was use soy milk instead of cow’s milk and spray the griddle with an oil spray instead of using margarine or butter. Muffins too were surprisingly easy because most recipes already call for oil instead of butter.

I was concerned about cooking and baking when worrying about allergy information, but everything worked out fine and  this is a post for anyone who needs ideas on working around a milk allergy. For breakfast, soy milk makes perfect pancakes and waffles, and almost any muffin recipe should work.

Happy baking!

Lemon Poppy-seed Muffins

When I go the food store I walk around the aisles of pre-packaged baked goods in hopes of getting ideas to spark my recipes. It’s a surprisingly easy way to feel creative and it’s a great feeling to look at all the packaged baked goods and tell yourself:

“I can make that!” 

I was shopping with my grandfather for a cheese platter for a party in Shop Rite and, as usual, found my way toward the cakes/cookies/muffins, etc. It was just coincidence that I found lemon poppy-seed muffins because I knew that at home we had a can of poppy seeds I had been meaning to work with.

These muffins are delicious, the lemon has a subtle way of weaving itself through every bite of muffin and the poppy seeds are the base of flavor. The muffin is moist and stays moist to make a dozen last a week of breakfasts (or less if you eat them as snacks too). Each muffin is topped with sugar and lemon peel to add another sprinkle of lemon flavors. These are a definite hit for on the go breakfasts that never skimp on being filling. As always, Cheryl’s Confections treats are natural, healthy, and delicious.

Each dozen is $18

Ingredients: all purpose flour, sugar, eggs, vegetable oil, non-aluminum baking powder, poppy seeds, lemon juice, lemon peel, low fat milk