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Millet Muffins
This is a recipe for the muffins served at the Living Foods Seminar in April. We are seeking recipes for wheat-free breads, muffins, etc. preferably made with a single grain.
Ingredients
- 1 cup freshly ground millet flour
- 1 T. honey
- ¾ cup boiling water
- 3 eggs, separated
- 1 cup finely grated carrots
- 1 t. kelp powder
- 2 T. butter
- 2 T. water
- ¼ t. maple extract
- 1 t. potassium baking powder
Directions
Mix flour, carrots, honey, kelp, butter and baking powder. Pour the boiling water over this mixture and stir. Separate eggs. Add 2 T. of water to beaten egg yolks and add to flour mixture.
Fold in stiffly beaten egg whites and maple extract. Fill well-buttered muffin tins 3/4 full. Bake at 375 degrees for 25 minutes or until golden brown. Yield: 1 dozen.
Published in the PPNF Nutrition Journal
Spring 1982 | Volume 7, Number 1
Copyright © 1982 Price-Pottenger Nutrition Foundation, Inc.®
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