Muffins Gluten-free O Non-Secretor
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 c. sifted millet (or other gluten-free) flour1 c. flaxseed meal1/2 tsp. allspice1/2 tsp. salt2 tsp. baking soda1 tsp. baking powder2 each large eggs OR 3 medium eggs1/2 c. skim milk3/4 c. ghee OR butte1 c. molasses1/3 c. craisins1 c. pecans, chopped
Makes 24 small muffins. Preheat oven to 375º F, with rack in lower third. Place 2 1/2" paper bake-cups in two each 12-cup standard muffin-pans (or butter and flour tapping out excess). Set aside. In a large bowl, whisk together dry ingredients; add carrot, craisins, and pecans and mix. Set aside. In a small bowl, whisk together butter, eggs, milk, and molasses. Add egg mixture to the dry ingredients.With a rubber spatula, fold ingredients until batter is moistened (avoid overmixing and a few lumps are fine). Fold in prunes. Spoon batter into prepared muffin cups, filling each about 3/4 full. Bake until a toothpick inserted in center of a muffin comes out clean, about 30 minutes for standard muffins. Loosen muffins and tip them on their sides inside the pan to cool. Serve warm or at room temperature. Freeze muffins not used the same day for up to 3 months. Enjoy!
Number of Servings: 24
Recipe submitted by SparkPeople user KAMUELA1.
Number of Servings: 24
Recipe submitted by SparkPeople user KAMUELA1.
Nutritional Info Amount Per Serving
- Calories: 214.0
- Total Fat: 13.3 g
- Cholesterol: 39.8 mg
- Sodium: 191.5 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 2.1 g
- Protein: 3.4 g
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