Anyone else agree? Haha!
I hope everyone enjoyed a laugh!
Have you ever noticed that when it comes to what food looks and tastes like, its so easy to tell brands apart? I think this happens because we (those with food allergies that is) are constantly thinking about what we are eating.
The other day I was at a dance practice for my High School spirit week, which is pretty much a battle between the grades. Anyway, at this persons house, there was a bowl of potato chips. I could almost immediately pinpoint that they were Utz brand, which I am not allergic to. I was eating some, knowing that they were safe for me, when someone asked me: “How do you know you’re not allergic to them?” I answered because they look and taste like Utz. Everyone around me gave me quizzical looks, and it wasn’t until that moment that I realized other people don’t have the same ability to tell foods and brands apart as I do. One girl went and grabbed the bag, and when she came back with an Utz potato chip bag, everyone was very impressed.
Looking back now, I know I definitely should have asked what brand they were. I was lucky this time in guessing right, but next time I might not be. Take this as a warning to all of you with food allergies. I know many of you are like me, and are easily able to tell foods apart- however it is not worth the risk it involves by guessing! Double check! Its better to be safe than sorry!
Milk, Egg, Peanut, and Nut Free
1-3/4 cups flour
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/3 cup cold milk free, soy free margarine
1-1/2 Tbsp. water, 1-1/2 Tbsp. oil, 1 tsp. baking powder (Egg Substitute- mix together in separate bowl before adding to the mix)
1 cup soy milk
16 Oreo cookies coarsely chopped (about 2 cups)
Preheat oven to 400 degrees. Mix flour, sugar, baking powder, and salt in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.
Mix egg substitute together in a separate bowl and add in soy milk; whisk until well blended. Add to flour mixture; stir just until moistened. Gently stir in chopped cookies. Spoon evenly into 12 greased or paper-lined medium muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in centers comes out clean. Remove from pan; cool slightly on wire rack and serve warm.
I really enjoyed these muffins– and my friends do too! They can be a little dry, but as I am not a professional baker, I cannot tell you how to fix that. If anyone makes these and figures out how to fix it, let me know! In the mean time, enjoy!
Please remember to double check all ingredients for your allergens!