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Basic Muffins (No Eggs, Gluten, Dairy)
Basic Muffins (No eggs, gluten, dairy)
Ingredients
- 2 ripe bananas
- 2 cups brown rice flour
- 1 tablespoon home made potassium bicarb baking powder
- 1 tablespoon vegetable glycerine
- ¼ teaspoon kelp powder
- ⅓ cup GOOD oil
Directions
Slice bananas into food processor, add oil and glycerine or honey. Process with ½ of the flour, then add rest of rice flour and baking powder, process into dough. We use paper baking cups in muffin pans. Spray baking cups with oil and fill with dough. This recipe makes 9 large or 12 medium size biscuit muffins. Bake at 20 minutes in 425 degree oven. We bake at 375 degrees in our convection oven. Both honey and glycerine ten to scorch if the heat is too high.
Variation: ¼ cup organic currants, 1 teaspoon ground cinnamon, ½ teaspoon ground
cardamon.
Variation: ½ cup frozen blueberries or apricot pieces.
Published in the PPNF Nutrition Journal
spring 1993 | Volume 17, Number 1
Copyright © 1993 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide