posted by Becky 01-16-101 8:17 PM
Universal Muffins (Wheat Free)
Source: The Complete Food Allergy Cookbook
1/2 cup amaranth flour
1/2 cup quinoa flour
1/2 cup light buckwheat flour
2 tbsp. arrowroot powder
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/2 to 1 cup chopped nuts (pecans, walnuts, Brazil nuts)
3 tbsp. or more soy milk or other milk substitute, fruit juice or water
1 tbsp. vegetable oil
1 tbsp. honey or other sweetener, optional
1 large ripe banana or 1/2 to 3/4 cup applesauce or shredded zucchini
1 egg, optional
Preheat to 425. Grease a muffin tin with oil.
Combine flours, arrowroot, baking powder, cinnamon, salt and nuts. Make a well in the dry ingredients and add liquids. Mix lightly, adding 3 tbsp. more liquid at a time, if needed to moisten flour. (More liquid will be needed if egg or sweetener is omitted.) If it is still too dry, add liquid 2 tbsp at a time until the flour is moistened. Dough should be fairly stiff.
Divide dough among 12 muffin cups. Bake about 12 minutes. Immediately after removing from oven, loosen muffins and then turn them sideways in the muffin cups to cool.
The recipe, as written, is wheat free according to the book. Alternate flours which may be used in this recipe: teff, buckwheat, amaranth, quinoa, oat, barley, rye, spelt, Kamut, millet, or brown rice.
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