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Oat Bran Muffins, gluten free Print this recipe
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Category: Baked Good Description: Can't tell the difference between these muffins and regular bran muffins.
General applicability:
Oat Bran Muffins, gluten free |
Green: recipe contains only neutral or a beneficials ingredients for that type. Yellow: recipe contains an secondary avoid ingredient that may be substituted by a more permissable one. Orange: contains an avoid in a primary ingredient.
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Ingredient list: - 1 1/2 cups of oat bran
- 1/2 cup of ground flax seeds (also called flax meal)
- 2 -3 T molasses or any compliant sweetener like honey, maple syrup, date syrup. Liquid works best for creating a moist muffin.
- 2 T of compliant oil (I use EVOO)
- 1/2 cup of lemon yogurt (I used full fat)
- 2 eggs
- 2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp sea salt
- juice of 1/4 lemon
- 1/3 cup dried blueberries (or any compliant dried fruit to equal a total of 2/3 cup of fruit
- 1/3 cup dried currants
How to make it: - Preheat oven to 325 degrees.
- Combine all dry ingredients in a bowl...(oat bran, flax seeds, baking powder and baking soda, salt, blueberries, currants)
- In a second bowl, break two eggs, add 1/2 cup of yogurt, a squeeze of lemon, the liquid sweetener, olive oil and blend very well with a wire whisk.
- Pour wet ingredients into dry ingredients and stir well. Let the batter sit for about 2 minutes while the action of the acidic lemon creates
- a leavening effect on the baking soda. Spoon into 6 large muffin cups. Either grease a muffin tin well, or use the paper liners. This can make 9 smaller muffins but I prefer thelarger size as it's often my breakfast with some ghee and natural jam.
- Bake for 20 minutes on the top rack of your oven.
- Let cool. I freeze the entire batch. And re-heat by wrapping with foil and putting it into an oven set at 300 for about 15 minutes. This keeps
- the muffin moist and fresh....and I like eating it warm.
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