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Video: Make lactose-free muffins, iced coffee

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    >> announcer: today's kitchen is brought to you by lactaid milk. with lactaid milk, can you fully enjoy the real milk you love.

    >> in today's kitchen we're looking up some lactose-free recipes for all of you who have a little sensitivity to dairy. i have it mildly.

    >> here with some easy brunch ideas is celebrity chef melissa derabian. who is a lactose spokesperson.

    >> a lot of people have that, it's a spectrum. and that's what's great about something like lactaid , there's no lactose in it, you can drink it and process it without a problem. today we're making blueberry muffins. wet ingredients, dry ingredients. let's put in three-quarters of a cup of lactaid .

    >> it is dairy milk , you are not going to notice a difference.

    >> and it comes in whole milk, skim and everything else.

    >> cottage cheese, i add in a half a cup of butter. oil or butter. whisk it up and we'll put in some orange zest did you know that butter has very little lactose in it a lot of people who are lactose intolerant can tolerate the butter. wet ingredients, dry ingredients, couple cups of flour, two and a half teaspoons of baking powder and sugar.

    >> that makes hoda happy. and half a teaspoon of salt. and all right. that's the trick to a good muffin is whisking up your agrdry ingredients first and then pour it in. make a little well.

    >> and then just a gentle stir.

    >> folding it.

    >> you don't want to overmix.

    >> and this is something you can make up in advance, stick the muffins in your freezer, and your whole family can eat this one recipe.

    >> when do the blueberries go?

    >> they're going in now.

    >> you don't want to smash them up.

    >> and the less mixing the better.

    >> it gives the texture that you like.

    >> and you don't want to develop the gluten.

    >> just a little bit.

    >> i didn't know about developing the gluten.

    >> by mixing you're developing the gluten. you can even make muffin batter the night before and put it in your fridge.

    >> i can't wait any longer.

    >> and then they turn out like this.

    >> just a little sugar on the top.

    >> here we go, we're using the lactaid chocolate milk and a little bit of almond extract and all we're going to do is add in a little bit of --

    >> hot water on top of some instant coffee . mix that up. blend it up in here with the almond extract .

    >> and these are awesome.

    >> you know what's great? this is creamy, but no lactose in it.

    >> love it.

TODAY recipes
updated 4/14/2013 9:07:22 PM ET 2013-04-15T01:07:22

Recipe: Blueberry muffins

  • 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
  • Coarse sugar (optional)

Preheat oven to 350 degrees F. Lightly grease six 3 1/2-inch muffin cups or line with large paper bake cups. Set aside.

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.

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.

If you prefer standard-size muffins, spoon the batter into twelve 2 1/2-inch muffin cups and bake in a 375 degree F oven about 20 minutes or until golden.  Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups; serve warm.

Serving Size

Makes 6 servings

Recipe: Almond mocha iced coffee

  • 2 teaspoons instant coffee granules, regular or decaffeinated
  • 4 tablespoons boiling water
  • 1 3/4 cups Lactaid® Chocolate Lowfat Milk
  • 1/2 teaspoon almond extract

Dissolve instant coffee into boiling water. Add in LACTAID® Chocolate Lowfat Milk, and almond extract and stir.

Serve over ice.


Variation: Serve hot to warm up a cold winter day!

Serving Size

Makes 2 servings

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