6 step iMAP milk ladder – step 2 recipe and products

This resource has been produced by dietitians at Sheffield Children’s NHS Foundation Trust and supplements the non-IgE milk allergy resource.

Please find below muffin recipes for step 2 of the iMAP milk ladder for non-Ige (delayed) milk allergy.

There are also some ideas at the end of this leaflet for shop-bought alternatives to try.

Please note, the recipes have been designed to contain a certain amount of cow’s milk protein per serving. The shop bought products are not like-for-like. It is not known from the ingredients list how much milk is added.

Savoury muffin

Ingredients – makes 10 muffins 

• 250g plain wheat flour (or gluten free flour if your child uses this normally. Add 3g (half a teaspoon) xanthan gum if gluten-free flour is being used.
• 10g (2 and a half teaspoon) baking powder
• A pinch of salt
• 50 ml sunflower or rapeseed (vegetable) oil
• 250ml cow’s milk
• 60g grated dairy free cheese
• A handful of chopped spinach, grated carrot or courgette (optional)

Method

Pre-heat the oven to 180C  to 200C (Gas mark 4-5)

1. Mix the flour, xanthan gum (if using), baking powder and salt in a bowl
2. Whisk the milk and oil together and then mix into the dry ingredients
3. Add the dairy free cheese (and spinach, carrot or courgette if using) and mix well. Add a little water if needed.
4. Divide the mixture into 10 muffin cases
5. Bake in the oven for 15 to 20 minutes
6. Cool on a wire rack

Note: Start with one quarter of a muffin then increase to half a muffin and then a whole muffin. If your child cannot manage a whole muffin, please aim for an appropriate portion size for them.

Scone

Ingredients – makes 6 scones

• 230g self-raising flour (or gluten free self-raising flour if your child uses this normally)
• 50g of your child’s usual dairy-free spread
• 70g sultanas
• 50g caster sugar (optional)
• 150ml cow’s milk

Method

Pre-heat the oven to 200C (Gas mark 5)

1. Rub the the flour into the dairy-free spread
2. Add the sultanas and caster sugar (if using) and mix together.
3. Add the milk and stir to combine.
4. Roll on and cut into 10 evenly sized scones
5. Bakes in the oven for 15 minutes or until the top is golden. Ensure the dough is cooked all the way through.

Note: Start with quarter of a scone then increase to half a muffin and then a whole muffin. If your child cannot manage a whole muffin, please aim for an appropriate portion size for them.

Sweet (plain) muffin 

Ingredients – makes 10 muffins

• 250g plain wheat flour (or gluten free flour if your child uses this normally. Add 3g (half a teaspoon) xanthan gum if gluten-free flour is being used)
• 10g (2 and a half teaspoons) baking powder
• 25g (2 level tablespoons) sugar
• A pinch of salt
• 50 ml sunflower or rapeseed (vegetable) oil
• 250 ml cow’s milk
• 110g finely chopped, mashed or grated fruit (for example, apple, banana or pear)
• A few drops of alcohol-free vanilla extract or tip of knife of vanilla powder

Method

Pre-heat the oven to 180C to 200C (Gas mark 4 to 5)

1. Mix the flour, xanthan gum (if using), baking powder, sugar and salt in a bowl
2. Whisk the milk and oil together and then mix into the dry ingredients
3. Add the chopped, grated or mashed fruit, and vanilla essence, and mix well
4. Divide the mixture into 10 muffin cases
5. Bake in the oven for 15 to 20 minutes
6. Cool on a wire rack

Note: Start with quarter of a muffin then increase to half a muffin and then a whole muffin. If your child cannot manage a whole muffin, please aim for an appropriate portion size for them.

Smaller weaning size sugar-free banana muffin

Ingredients – makes 12 muffins

• 90g self-raising flour (or gluten free flour if your child uses this normally.)
• Half a teaspoon baking powder (gluten free if needed)
• 40g of your child’s usual dairy-free spread
• Approximately 60 ml your child’s usual milk alternative (for example, oat, almond, coconut milk)
• 50g skimmed milk powder
• 1 small, very ripe banana – mashed

Method

Preheat oven to 180 degrees C (Gas mark 4)

1. Sift the flour, milk powder and baking powder into a bowl
2. Cream the dairy-free spread and mashed banana together
3. Add a little flour then a little dairy-free milk and repeat until all of the flour and milk has been added and the mixture is a smooth ‘dropping consistency’ batter
4. Divide the mixture between 12 small muffin cases
5. Bake at 180 degrees C for 20 to 30 minutes. Make sure muffins are cooked through with no soggy bits remaining in the centre.

Note: Start with a quarter of a muffin then increase to half a muffin and then a whole muffin. If your child cannot manage a whole muffin, please aim for an appropriate portion size for them.

Shop bought options

If using a shop bought muffin ensure this is plain with no added chocolate, icing or creams.

Below are some options you could try:

• Bake by Asda or Morrison’s Scone mix
• Cake Angels Bluey, Frozen II, Moanna, Princess or lion King Cupcake mix (use your child’s usual dairy free spread when making these and do not add the icing)
• Tesco scone mix
• Real Lancashire Eccles cakes
• Sainsbury’s Taste the Difference garlic flatbread