|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.
|Best Used By Blood Types:|
- Type A (2 beneficials)
- Type A Non Secretor (0 beneficials)
- Type AB (4 beneficials)
- Type AB Non Secretor (5 beneficials)
- Type B (4 beneficials)
- Type B Non Secretor (5 beneficials)
- Type O (0 beneficials)
- Type O Non Secretor (0 beneficials)
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.
BTD Core Ingredients Analysis:
BTD Variations and Substitutions Analysis:
 This recipe uses ingredients which may help limit bacterial overgrowth.
 This recipe uses ingredients which may be genetically modified .
 This recipe uses ingredients with a high glycemic index.
 This recipe uses ingredients rich in lignans.
 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.
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.
- Revised Oct 09, 2007 at 10:48 PM By: Drea