joseph_teller: Unquiet But Polite (Default)
So, as promised here is the recipe that I did yesterday. This is for a 6 muffin batch. I use a pan for this with paper liners.

1 Egg
1 Tablespoon Sugar
2 Tablespoons Vegetable Oil
1/2 Cup of Milk
1/2 Cup of Apple Sauce ( I used Unsweetened from Trader Joes)
2 Teaspoons Ground Cinnamon
3/4 Cup of Oat Flour
2 Tablespoons Wheat Bran
3 Tablespoons Flaxseed
2 Tablespoons Buckwheat
1 1/2 Teaspoons baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Salt

(If you have difficulty getting the lesser grains you can substitute one for another among them.)

Combine and mix thoroughly. If the dough seems to liquidy add more of the Oat Flour or Buckwheat. If it is seems too thick add a little more applesauce.

Spoon into prepared muffin/cupcake pans. Bake at 375 F for 20-25 minutes (check with a toothpick inserted into the center of the muffins, if it comes out dry its ready.

Possible Modification : Adding a 1/4 cup of chopped Walnuts.

Do not put these in a container until they have cooled, else humidity builds up from escaping heat and they will go moldy (which can be bad… as in bad taste and or making you sick).
joseph_teller: Unquiet But Polite (Default)
I put together a quick recipe this past week for some muffins that would be good for someone like me who was trying to find a healthy breakfast starter to have on hand. This recipe makes 6 muffins and is designed to be low sugar, low fat and relatively low glycemic.

Preheat oven to 375

Wet Ingredients:

1 Egg
1/2 tablespoon of raw granulated sugar
2 Tablespoons Vegetable Oil (Canola is what I used)
1/2 cup of milk

Spices:
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice

(spices can be varied based on what you have but basically 2 teaspoons of spices from the above list)

Dry Ingredients:

3/4 Cup Oat Flour
2 Tablespoons Wheat Bran
2 Tablespoons ground Flaxseed
2 Tablespoons Buckwheat
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt

Stir all that together, then fold in 1 cup of fresh or frozen blueberries (I used frozen as fresh are not in season)

Spoon into prepared muffin pan (6 in this case, just double everything for 12) I’m using paper fillers so the pan doesn’t need to be greased.

Baking time is 15-20 minutes. Use a toothpick to check to see that its read (stick in center, if it comes out dry or with only a few crumbs it should be fine). I let them cool and then stored them in a closed container and served the next day but probably can be served when cool enough to eat.

I’m finding so far these are helping stabilize by IBS flaring up, just the right amount of fiber.

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joseph_teller: Unquiet But Polite (Default)
Joseph Teller

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