Reprinted from The Blood Type Diet Website (

Apple Walnut Muffins
Contributed by: Paul Buckless blog 05/01/2004Added: Feb 19, 2008 at 09:00 AM


Please bear in mind, these aren’t going to taste like your local bakery offering. They have no butter, milk or eggs in them and they have a heavier texture, mind you warmed through, sliced in half, and topped with blackberry jam and yogurt they are ‘bloody lovely’.

  • 1-1/2 cups light rye flour (or 3/4 cup each of light rye and spelt)
  • 2 Tablespoons of arrowroot powder
  • 2 teaspoons of baking powder [baking powder recipes]
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 to 1 cup of chopped walnuts
  • 3 Tablespoons of soy milk (substitute water or apple juice)[or other compliant milk]
  • 1 Tablespoon extra light olive oil
  • 1 Tablespoon honey (we use apple juice concentrate)[or agave syrup]
  • 3/4 cup of stewed apple and raisin mix
How to make it:
  1. Preheat the oven to 425°F or 220°C.
  2. Grease a muffin tin with olive oil.
  3. Sift flour then combine with the arrowroot, baking powder, cinnamon, salt and nuts in a medium mixing bowl.
  4. Make a well and add the soy milk, sweetener and apple mix.
  5. Mix lightly adding more liquid if needed to moisten the flour. Add more liquid if required 2 tablespoons at a time until the flour is moistened.
  6. The dough should be fairly stiff.
  7. Divide the dough evenly among 12 muffins cups (we usually get 10) and bake for about 12 minutes.
  8. Immediately after removing from the oven, loosen muffins and turn sideways in cups to cool.
  9. Tip: If you only fill 10 muffin cups or even less, 1/2 fill the remainder with water, this helps to stop the muffins near the empty cups from burning.