|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Mom's Quinoa Muffins|
Here's the compliant version of my mom's cornbread recipe! Not a sweet quickbread; these muffins are great as a brunch item or served with fresh grilled fish or steak and roasted vegetables.
How to make it:
- 1 cup white rice flour (or white spelt 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 [baking powder recipes]
- 2 teaspoon sea salt
- 1/4 cup ghee (or butter), softened
- 2 eggs, beaten
- 2 cup milk of choice according to blood type--can be rice, soy or nut milk with a splash of lemon juice, or plain yogurt thinned with a little water
- Preheat oven to 425 degrees F.
- Sift dry ingredients together.
- Cut in ghee until mixture resembles coarse bread crumbs.
- Combine eggs and milk, 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.
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.