Breakfast Muffin (Egg Allergy) Make an Appointment Ask a Question Search Conditions A delicious breakfast muffin recipe safe for those with an allergy to eggs. Ingredients 1/3 cup flour 2 teaspoons sugar Pinch salt 1/3 teaspoon baking powder 3 teaspoons dry milk with 1 ½ oz. water stirred in 2 teaspoons oil ½ teaspoon "Egg Replacer" brand egg substitute product with 1 tablespoon water stirred in* *Egg Replacer is sold at specialty stores such as Whole Foods and is located in the baking aisle. Directions Mix all ingredients using a spoon so that all of the product can be taken off. Line a muffin pan with foil or paper muffin liners. Spray the liners with a non-stick cooking spray, such as Pam. Bake at 350° degrees for 25 minutes. Nutrition Information Makes 2 muffins - may be tripled for a 6-count muffin pan This information has been approved by Clinical Nutrition Services (July 2010). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.