My 6 year old has grown out of his non-IgE cow’s milk protein allergy. Slowly over the past two years he has been able to have small amounts of dairy and for milk and yogurt I have been giving him goat’s milk rather than other alternatives to cow’s milk. It is very close nutritionally to cow’s milk but can be easier to digest. I have mentioned Glenisk on the blog before as I love their products, they do a great range of organic goat’s milk products. They have a great ethos, it’s a family run Irish company and they produce high quality organic dairy products. Organic dairy farming is a very carefully managed process that demands a very high standard of health, cleanliness and animal welfare. Running an organic dairy is a lot more complex than producing organic plant based food for example.*
Glenisk are running a competition at the moment to coincide with their sponsorship of the Irish Parenting Blog Awards. The competition is open to Irish bloggers and you must submit a family friendly recipe using Glenisk products. I used Glenisk Goat’s Milk yogurt to make these delicious zingy lemon muffins.
My usual recipes are all dairy free. This one uses goat’s milk yogurt which is not dairy free. You can however use a plain soy or plain coconut milk in place of the goat’s yogurt to make it dairy-free.
*The farming information comes from my husband who is the son of a dairy farmer. Yes, the irony of our kids having milk allergies is not lost on us.
Zingy Lemon and Goat’s Yogurt Muffins
These muffins are nice and light but the lemon gives them a lasting zingy flavour. This recipe makes enough for 18 muffins or 12 large and 12 bun sized. This is an ideal recipe to make with kids and for kids as there is lots of mixing all by hand. My 6 year old helped grating the zest and helped to juice the lemons while the 3 year old helped to add in and mix the dry ingredients and put the muffin cases in the trays.
3 x 100g Glenisk Plain Goat’s Milk Yogurt (To make dairy-free use: 300g plain soya/coconut yogurt)
260g plain flour
140g caster sugar
1 tblsp lemon zest
1 tblsp lemon juice
1 tsp baking powder
1/2 tsp bread soda
1/4 teaspoon salt
1 large egg
1 tblsp lemon juice
For the Lemon Juice topping
60ml lemon juice (roughly 2 lemons juiced)
4 dessert spoons sugar
1 tsp lemon zest
Preheat the oven to 190C /180C Fan Oven.
Wash lemons thoroughly. Grate lemon zest and squeeze lemons for juice. If you have an older child they could help with this. Beware of grated fingers though, so ensure they know to be careful.
Sieve flour into a large bowl, add sugar, salt, bicarbonate of soda, baking powder and lemon zest. Mix well.
In a separate bowl, beat the egg. Add in the yogurt, margarine and lemon juice.
Make a well in the dry ingredients and stir in the wet mix. Combine until it is all wet, do not overmix.
Spoon the mixture into the muffin cases to about 2/3 full. Bake for 15-20 minutes. Test with a skewer and if it comes out clean they are done.
Cool on a wire rack for a few minutes. Using the skewer, make some holes in the top of each muffin.
Over a low heat, put lemon juice, sugar and lemon zest in a saucepan until the sugar has dissolved. Spoon the mix over the still-warm muffins.
Top tip: To make this dairy free, use plain soya or plain coconut yogurt.
Please note that goat’s milk does not suit anyone with a cow’s milk protein allergy as the proteins are similar. If you have a dairy intolerance, you may be able to tolerate goat’s milk and goat’s milk products. Please get advice from your GP or dietician if you are unsure.
Disclaimer: I received a Glenisk voucher pack before entering this competition, but as always all opinions are my own.
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