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

Pumpkin Rye Muffins
Contributed by: Deborah Hayes blog 01/09/2005Added: Feb 12, 2008 at 09:25 AM



Ingredients:
  • 1-½ cups natural unsweetened applesauce
  • ½ - 1 cup of sugar (honey could be substituted)
  • 2 whole eggs
  • 1 can of pumpkin
  • 2 cups of raisins
  • ¾ cup of buckwheat flour
  • ¾ cup of dark pumpernickel rye flour (Bob’s Red Mill)
  • Cinnamon
  • 4-½ teaspoons Rumford baking powder (it has corn)[baking powder recipes]
  • ¼ cup canola oil
How to make it:
  1. Preheat oven to 400 degrees.
  2. Fill 24 muffin tins with liners.
  3. Combine all wet ingredients.
  4. To increase sweetness, puree in a blender so that raisin bits are spread throughout. (Optional)
  5. Mix dry ingredients in a large bowl.
  6. Gradually add wet to dry.
  7. Pour batter into muffin tins 2/3 full.
  8. Bake 15 – 20 minutes.