|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Apple Walnut Muffins|
|Contributed by: Paul Buckless blog 05/01/2004||Added: 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’.
How to make it:
- 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
- Preheat the oven to 425°F or 220°C.
- Grease a muffin tin with olive oil.
- Sift flour then combine with the arrowroot, baking powder, cinnamon, salt and nuts in a medium mixing bowl.
- Make a well and add the soy milk, sweetener and apple mix.
- 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.
- The dough should be fairly stiff.
- Divide the dough evenly among 12 muffins cups (we usually get 10) and bake for about 12 minutes.
- Immediately after removing from the oven, loosen muffins and turn sideways in cups to cool.
- 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.