We had the opportunity to try out Lactaid in May and have been huge fans every since then. My husband is extremely lactose intolerant as well as my son and my niece. I, too, cannot consume much lactose or my stomach will be a mess, so I used to just avoid dairy products when possible. However, now I've learned that this isn't at all necessary. Lactaid is a perfect lactose-free substitute and is actually 100% dairy!
What is Lactaid?
As I mentioned in my last post, Lactaid provides the delicious creamy taste of dairy without the stomach discomfort I often experience. This awesome product actually provides the lactase we need to break down lactose. This product only differs from other dairy products because of the added lactase enzyme for those of us who are lactose intolerant. You can read more about Lactaid and find some amazing recipe ideas on the Lactaid website.
My family loves muffins, so we were inspired by the delicious blueberry muffins we found on the Lactaid website under their recipes tab. All of our blueberries and blackberries are ready for picking, so we picked some fresh blueberries AND blackberries to put a twist on the recipe and give it a try. The kids were so excited.
First we got all of our ingredients together, including the most important:
LACTAID, of course (it tastes and looks like regular milk!):
Fresh blackberries picked from our yard:
Blueberries we picked earlier in the week and had frozen:
Once all of our ingredients were mixed, the baking begin and boy did they smell delicious... and yes, the boys picked the Christmas tree shapes for our muffins for some reason!
Once they were finished, I had to keep the boys away until they cooled off, which was very tough!
My husband is a huge fan of LACTAID and we have purchased several gallons since our first review purchase. He loves the 2% milk and the kids said they cannot tell a difference in the taste at all. I know I can't!
Here he is enjoying his muffin before they all disappeared. These were gone within 24 hours, so I know this is a recipe we will use again and again!
Here is the recipe in case you'd like to give this easy recipe a try, too:
Lactose Free Blueberry Muffins
Serves 6
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Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
3/4 cup LACTAID® Reduced Fat Milk
1/2 cup melted butter or cooking oil
1 tablespoon finely shredded orange peel
1 cup fresh blueberries or frozen blueberries, thawed
Instructions
1. Preheat oven to 350 degrees. Lightly grease six 3 1/2-inch muffin cups or line with large paper bake cups. Set aside.
2. In a medium bowl stir together flour, 3/4 cup sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
3. In a small bowl combine eggs, LACTAID® Reduced Fat Milk, butter or oil, and orange peel (if using). Add all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
4. Spoon batter into prepared muffin cups, filling each about 2/3 full. If desired, sprinkle with coarse sugar. Bake in a 350 degree oven about 30 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups; serve warm.
Notes
If you prefer standard-size muffins, spoon the batter into twelve 2 1/2-inch muffin cups and bake in a 375 degree oven about 20 minutes or until golden.
2 comments:
My husband and daughter is lactose intolerant - this looks yummy we will certainly try it. Thank you for sharing.
I want to try this!
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