Muffins Gluten-free O Non-Secretor

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Muffins Gluten-free O Non-Secretor calories by ingredient


Introduction

This is a high fat/high calorie muffin. To lower calories and fat, eat half a muffin for a serving. After several attempts at designing a gluten-free low fat muffin around my allergies, I have decided I would rather have a great tasting food rather than just a dry tasteless muffin with low calories and little fat. These muffins are dark because of the molasses and make me think chocolate even though they is no chocolate ingredient. I started with basic muffin recipe then I made substitutions for Celiac suffers and blood type O Non-Secretors diet requirements. For the purist blood type O Non-Secretor; simply substitute pineapple juice for the milk. The grated carrots used are the remains from juiced carrots; the stuff usually thrown away. What I call carrot meal. This is a high fat/high calorie muffin. To lower calories and fat, eat half a muffin for a serving. After several attempts at designing a gluten-free low fat muffin around my allergies, I have decided I would rather have a great tasting food rather than just a dry tasteless muffin with low calories and little fat. These muffins are dark because of the molasses and make me think chocolate even though they is no chocolate ingredient. I started with basic muffin recipe then I made substitutions for Celiac suffers and blood type O Non-Secretors diet requirements. For the purist blood type O Non-Secretor; simply substitute pineapple juice for the milk. The grated carrots used are the remains from juiced carrots; the stuff usually thrown away. What I call carrot meal.
Number of Servings: 24

Ingredients

    2 c. sifted millet (or other gluten-free) flour
    1 c. flaxseed meal
    1/2 tsp. allspice
    1/2 tsp. salt
    2 tsp. baking soda
    1 tsp. baking powder
    2 each large eggs OR 3 medium eggs
    1/2 c. skim milk
    3/4 c. ghee OR butte
    1 c. molasses
    1/3 c. craisins
    1 c. pecans, chopped

Directions

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.