BUMP

Theses recipes are very important.  The two recipes that were given in the original post for the Baked Egg Challenge are as follows:

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From momma2boys
Dairy, Nut, and Corn-Free Muffins for the Child Undergoing an Egg Challenge or Egg Immunotherapy
(How’s that for a recipe title?)

Preheat the oven to 350 degrees F. Line a standard 12-muffin pan with paper cups.

Whisk together thoroughly in a large bowl:
2 cups all-purpose flour
1 tablespoon homemade baking powder (2 parts cream of tartar, 1 part baking soda)
½ teaspoon salt
¼ teaspoon ground nutmeg

Whisk together in another bowl:
2 large eggs
1 cup rice milk
2/3 cup sugar
8 tablespoons expeller pressed canola oil

Add to the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Add any desired fruit. Do not overmix; the batter should not be smooth. Divide the batter among the muffin cups. Bake for 30 minutes. Let cool on a rack.

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From loobyloo
recipe from Mt. Sinai:

Egg Muffins
1 cup flour
1/4 tsp salt
29 cc rice milk
1 tsp baking powder
1/4 tsp cinnamon
2 eggs
1/2 cup sugar
1/4 cup corn oil
1/2 tsp vanilla
1 cup ripe banana or apple

Preheat oven to 350 degrees. Combine dry ingredients and mix with wet ingredients. Pour in to muffin cups and bake for 30 minutes.
Yield- 6 muffins (1/3 egg per muffin)

Not sure why that one ingredient is listed in metric,it's odd but it's the recipe I transcribed directly from the sheet that DS allergist gave me once he passed the challenge; it's the same one they emailed me and I deleted accidently. I figured it's not too hard to figure out, the chart I found below should help:

1
Take the number of cc's you have and divide it by 4.92892 to calculate the number of teaspoons.
2
Take the number of cc's you have and divide it by 14.7868 to calculate the number of tablespoons.
3
Take the number of cc's you have and divide it by 29.5735 to calculate the number of fluid ounces.
4
Take the number of cc's you have and divide it by 236.588 to calculate the number of cups.