posted by Becky 10-29-100 9:27 PM
Soya Potato Muffins
source: Allergy-Free Cooking
1 cup soy flour
1 cup potato starch
1 tsp. salt
2 tbsp. baking powder
2 tbsp. maple sugar
1/2 cup margarine, melted (suggests milk free and corn free margarine)
3/4 to 1 cup soy milk or water
Preheat to 350. Grease a 12 muffin pan.
Sift dry ingredients together three times. Add margarine and soy milk. Beat well then fill cups about 2/3 full. Bake for 25 to 30 minutes.
Makes 12 muffins.
Variations, if tolerated:
substitute an equal amount of regular sugar for maple sugar
substitute an equal amount of regular milk for soy milk or water
Add 1 egg to liquids and decrease the baking powder to 2 tsp.
Soya Muffins
source: Allergy-Free Cooking
1/3 cup soy flour
1/3 cup rice flour
1/3 cup potato starch or tapioca starch
1/2 tsp. sea salt
4 tbsp. maple sugar
3 tsp. baking powder
1/2 cup riced boiled potatoes
1/2 cup soy milk or water
2 tbsp. safflower oil
Preheat to 400 and grease a 6 cup muffin tin.
Mix dry ingredients together. Mix potatoes, milk and oil in a separate bowl. Combine all ingredients but do not beat. Fill muffin cups 2/3 full and bake for 25 to 30 minutes. Remove from pan immediately and cool on a wire rack.
Makes 6 muffins.
Variations, if tolerated:
substitute an equal amount of sugar for maple sugar
substitute an equal amount of milk for soy milk or water
add 1 egg to the liquids and decrease the baking powder to 2 tsp.