Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Quinoa Muffins




Source of Recipe


Linda Robinson


Recipe Introduction


Origins Unknown



List of Ingredients




1 cup white rice flour
1-1/2 cup quinoa flour (or 1 cup quinoa flour + 1/2 cup millet flour)
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon sea salt
1/4 cup ghee (or cf margerine), softened
2 eggs, beaten
2 cup milk substitute of choice according to blood type--can be rice, soy or nut milk with a splash of lemon juice, or plain soy yogurt thinned with a little water

Note: Some people that are sensitive to casein still react to ghee.


Recipe



Preheat oven to 425 degrees F.

Sift dry ingredients together.

Cut in ghee until mixture resembles coarse bread crumbs.

Combine eggs and milk sub, then stir into flour, rice flour and quinoa mixture.

Bake in greased muffin pans for 25 to 30 minutes.

Makes about 1-1/2 dozen muffins.

Linda's Notes: You can also bake this in hot greased cornstick pans if you have them, or to be really authentic, pour the batter into a greased hot cast iron skillet and bake it that way. (The cornstick pans or skillet must be heated beforehand or the bread won't bake properly. Just heat the pan for five minutes in the oven, take it out, grease well, add the batter, and bake.) The cast iron evens out the baking process and gives the bread a wonderful crispy crust.

If you don't have cast iron, try baking the bread in a greased 9' x 13' cake pan to make cornbread squares.