Reprinted from The Blood Type Diet Website (www.dadamo.com)

Ginger, Lemon, and Walnut Muffins
8 votes


Description:

Originally made and posted by Janet on the message board under 'A Treat for You'

Best Used By Blood Types:
  • Type A (5 beneficials)
  • Type A Non Secretor (4 beneficials)
  • Type AB (7 beneficials)
  • Type AB Non Secretor (7 beneficials)
  • Type B (5 beneficials)
  • Type B Non Secretor (5 beneficials)
  • Type O (3 beneficials)
  • Type O Non Secretor (3 beneficials)
Category:
  • Dessert
Ingredients:
  • Grated peel of 2 lemons
  • 1 Tablespoon fresh ginger root
  • 3/4 cup sugar [or agave]
  • 1/2 cup olive oil or butter
  • 2 eggs
  • 1 cup sour cream, organic yogurt, or soy yogurt according to blood type
  • 1/2 cup chopped walnuts (optional)
  • 1/2 teaspoon powdered ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 cups spelt flour (Janet used whole, stone ground spelt flour)[or rice]
How to make it:
  1. Put lemon peel, fresh ginger, and sugar in food processor. Process until all large pieces are broken down (cut in small pieces first to assist).
  2. Add this mix to the oil and beat until well blended. (If using butter, beat until fluffy).
  3. Add eggs and yogurt, one at a time, mixing well after each addition.
  4. Add the chopped walnuts and stir.
  5. Sift the dry Ingredients together and add all at once to wet batter. Fold gently into the batter. Bake in greased muffin tins at 400 degrees F, 20-30 minutes, or until center of muffin springs back when pressed gently with a finger. Can be made all in one pan like a cake

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Egg (chicken)1 N N N B N N N N
Walnut (English)1 ,2 B B B B N B B B
Baking Soda  N N N N N N N N
Ginger1 B B N B B B B B
Lemon/Lemon Juice1 B B B B N N N N


BTD Variations and Substitutions Analysis:

Oil Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Olive Oil1 ,2 B B B B B B B B

Grain Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Rice Cake/Flour2 ,3 ,4 B N B B B B N N
Spelt (whole)2 ,4 N N B N B N N A

Sweetener Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Agave Syrup- N N N N N N N N
Sugar (Brown/White)- N A N A N A N A

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Sour Cream (low/non-fat)- N A B B N N A A
Butter1 A A A A N N N N
Yogurt1 N N B N B B A A

[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients rich in lignans.
[3] This recipe uses ingredients which may be genetically modified .
[4] This recipe uses ingredients which are high in phytates.

  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Nov 02, 2007 at 10:57 AM By: Rodney