Saturday, August 3, 2013

MSPI/FPIES Blueberry Muffins

I got this recipe here: I absolutely love this blog - this mama is a lifesaver! I am trying to cut out wheat from L's diet again, so I used this recipe this morning to make him some muffins. I know I try to keep this blog as affordable as possible, however, sometimes our babies need specialty foods. This recipe costs much more to make than my usual recipes because it is dairy/soy/wheat/egg free!

"Roadtrip Muffins!
1 1/2 cup quinoa flakes
7/8 cup (14 Tbsp) sorghum flour
1/8 cup (2 Tbsp) millet flour
1 Tbsp baking powder
pinch of salt
2 Tbsp brown sugar/coconut sugar/maple sugar
2 Tbsp honey/maple syrup
1/4 cup canola oil
1 cup coconut milk/safe milk
1 tsp vanilla (opt)
1 Tbsp coconut vinegar
1/2 cup mixed berries/berry of choice
1/4 cup sliced figs and 1/4 cup chopped raspberries/blackberries

Preheat oven to 375 degrees F. Line 10 regular size muffin cups with papers. Mix all dry ingredients well with pastry blender. Add in honey, oil, milk and vanilla. Blend well until everything is mixed in evenly. Last, add the vinegar and stir until just blended-- do not overstir! It will get a little puffy and this is good! Fold in berries.
Fill muffin cups about 3/4 full--- these do not rise like wheat-based muffins. Bake for 20 minutes or until firm and slightly golden brown. Remove from pan immediately and cool on wire rack. Enjoy on the road or when someone brings you breakfast in bed. Here's hoping, right? Happy baking!"

The only thing I did differently was I used olive oil instead of canola oil. Also - make sure you use Pure vanilla extract as the imitation stuff and even some regular vanilla has extra junk in it that can affect your LO (loved one). This time around, I used frozen blueberries.

I really love these muffins! The only thing I'd add is that the quinoa is a little strong, so if you can drizzle some agave nectar over the top of the muffin, it adds to the flavor a little! :) Enjoy!

-Amanda :)

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