TODAY

TODAY   |  April 15, 2013

Make lactose-free muffins, iced coffee

Celebrity chef Melissa d’Arabian shows how lactose-free foods can still be tasty with blueberry muffins and almond-mocha iced coffee.

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This content comes from Closed Captioning that was broadcast along with this program.

>> 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.