*Sweet Muffins--revised/improved

Hi Everyone,
I did a few more "alterations" to my recipe and I think I like it much better! Here is the adjusted recipe----it makes the muffins more moist, sweet, and fluffy!

Preheat oven to 375º F
6 T butter (or ghee) melted
3 large eggs
1/4 cup coconut milk* (reg.or lite)
Beat these 3 ingredients together, and then add:
2-3 tsp. stevia
1 tsp. maple flavoring (Frontier)
1 tsp. Vanilla (Frontier)
4-5 Tbsp. vegetable glycerin*
1 Tbsp. fresh lemon juice


Mix the following together and add to the above:

2 tsp. cinnamon
1 tsp. nutmeg
1/2 rounded tsp. baking powder
1/2 rounded tsp. baking soda
1 cup ground flaxseed meal (make sure this is as fresh as possible)
1 t. xanthan gum
1/4 cup amaranth (or your preferred) flour
4 oz. chopped hazelnuts (filberts) or other nut of your preference (nuts optional)

Mix all ingredients together quickly and immediately spoon into muffin pan/papers. Mixture will start to expand as lemon juice reacts with baking powder and soda. The xanthan gum adds body and traps the resulting air from the baking powder/soda and lemon juice reaction (acts like gluten). Bake at 350º for 13-15mins. This recipe makes 12 muffins; however, you may also double the recipe and get 18-20 larger size muffins.

Good luck! Enjoy....
Original Post
I am bringing this up to the top, as they are loaded with fibre and I eat them with my coconut butter or almond butter when I feel like I need a treat. I use brown rice flour and skip the xanthan gum, I don't even know what it is or where I might get it. But they are just fine without it.

I also bake them a little longer than the time specified.

And my Buddygirl(my dog) even likes them.

Happy baking....Sandi
Recipe Assistance Please:

Hi All - I've been struggling so with my attempts to find recipies that avoid all of my food sensitivities, which is near impossible. I've lost 10 pounds in the past month trying to adhere to this elimination/rotation diet. And I've tossed our more "muffins" and "breads" than I care to count.

Can anyone suggest something I can bake that has a cake-like texture (muffins would be great) but I always get stuck because I can't use eggs, butter, or any of the "good" flours, except amaranth, millet, buckwheat or quinoa. My food sensitivity list is so restrictive, I've not been able to bake anything that has turned out well enough to salvage.

I'd love to try these sweet muffins, but omitting both the butter AND the eggs seems like I'd be going out on a limb again. I tried the zucchini muffin recipe and it was a disaster too, due to the need to avoid ingredients, and substitue mixing "alternative flours". I'm going crazy. explode

If ANYONE knows of a cake-like textured recipe that doesn't require eggs, butter, coconut, or any of the easier flours to work with (like rice flour, which I can't have), would you be kind enough to direct me?

Among the forbidden ingredients are :
rice, corn, soy, wheat, bran, rye, spelt, milk, almonds, and butter. (The list goes on, but this should be enough to give you a clue about why I've not had any successful baking experiences.)

THANK YOU!!


rock_band

-mambo
Hey Mambo--I've been wondering where you are!! Listen, I typed up a cran/oat bran recipe a while back--I have to look into it, but if you used another oil instead of ghee and used just buckwheat flour and then perhaps a starch and some water to substitute for eggs it should work. i also made those zucchini muffins without eggs and it turned out alright--you have to keep at it...I'll look around and see if I can find what I'm talking about... Smile
Hi Asley wave3

You're a doll for responding to my cry for help. Unfortunately, oat/bran are also on my "forbidden list of thousands".

Back to zucchini muffins: you said you left out the eggs and it worked fine. (I didn't see eggs in the original recipe, did I miss it.) If I try this again, using quinoa instead of spelt, and olive oil instead of butter, and no coconut, do you think I'll have success?

"just buckwheat flour and then perhaps a starch and some water to substitute for eggs" - you're giving me more credit than is due - yes, i can use buckwheat flour but what's an example of a "starch" to substitute for eggs?

I've been in so much pain of late, I've not been on the website. . . . Losing weight, and not functioning very well at all. verysad

I'll be back when I can write again.

Thanks again for trying Ashley.


rock_band

-mambo
Hey Mambo--I wouldn't use quinoa for baking because it leaves everything so flat and mushy--it's only good for crackers and the like in my opinion--maybe someone else has had better experience with it. The kind of starch I'm talk about is potato starch, corn starch, etc, 1 1/2 tsp. mixed with 2 Tbs. water. You can omit it altogether or pull up Linda's list of substitutes--there are a bunch listed for eggs...

I'm sorry you're in so much pain--please try to be patient with your healing and take very good care of yourself and make sure you're not overdoing the antifungal!! Talk to you soon!!

Ashley Winky
Mambo,

You might want to look into buying "The Complete Food Allergy Cookbook" by Marilyn Gioannini. Not all of the recipes in the cookbook are friendly to our WA diet, but she has all sorts of charts and lists for substitutions for common allergy foods. She attempts to teach you how to experiment and substitute ingredients on your own, since it is impossible to provide a recipe for everyone with food allergies. She also goes into detail on various flours, their properties, & what sort of cooking/baking they are good for.

To give you an idea of egg/binder substitutions, here is what she lists: arrowroot powder, powdered commercial egg replacer (what the heck does that mean?), psyllium seed husk powder, flax seed, tofu, and tapioca flour.

If I come across a good recipe that you might be able to use, I'll definitely send it your way.

Good luck Mambo! I really hope you find a recipe you can have soon.

~Tia
Hey Mambo..I made these muffins today and forgot the rice flour and they didn't turn out too bad. But if you can use amaranth or buckwheat you could use one of them. I use olive oil instead of butter and if you could use egg substitute, you could make these. Hope it works for you.

Take good care.

Sandi hearthrob
Hello Mambo,
when i started i used graham flour and i only used it for pancake mixes. i would eat one a day here and there and i had no bad reactions. now i can eat brown rice flour but only limited. so if you can find it, try the graham flour and if you choose a milk try goats milk and if you can't stomach yogurt try goats yogurt same goes for cheeses. it's great for the digestion and it doesn't seem to be bothersome.

take care,

Ruthie
blondie,
I have changed a lot of things in this recipe and they always turn out good. I use water instead of any milk, so I think probably any liquid could be substituted. I use a commercial egg replacer instead of eggs and have used several different kinds of flour brown rice, amaranth etc. I eat these a lot for breakfast. They are great warmed and spread with coconut oil.
Good luck!
Wendy
SmileWhat tasty muffins!!! I substituted in the flour/nut department as follows:1/2 c golden flax seeds ground into flour, 3/4 c almonds ground into flour and 1/4 c brown rice flour. I omitted the xanthan gum and maple flavoring.
I couldn't believe that they actually tasted as good as they smelled! Even my husband liked them and he's not on the diet. Many thanks for this recipe! elephant
These muffins are ok for stage one-- however, the grain (amaranth flour) would count as your one serving of grain a day-- and you have to make sure you don't react poorly to coconut milk or eggs.

When making these muffins, I often leave out the amaranth and just add more flax (ie- it calls for 1 cup of ground flaxseed and 1/4 cup of amaranth- so I use 1 and 1/4 cup of the flax). And you can try substituting nut flour for the amaranth (or flax, as you like). I also leave out the xantham gum and lemon juice and only use 2 eggs and they still turn out well-

you can experiment with these to make them taste different, because I'm sure a 3 yr old doesn't want to eat flax all the tiem-- (ie- different "flours" as noted above, or add more vanilla and no maple, etc, etc.- try different extracts or spices).
Hi Mambo - I'm with you...i showed allergies to eggs, dairy, soy, almonds - no flours though. I've stumbled on Sorghum flour and it seems pretty good. I believe it's a grain alternative. Have you tried William Crooks book about Candida? I've tried different flours, have even ground up oatmeal and made flour out of that. But the sorghum flour may work for you?
Hi Rebecca,

I ran this through my Mastercook program, which gives nutritional analyses. It did not recognize a couple of things such as maple flavoring and vegetable glycerin. But the counts are pretty close.

Total fat (g): 15 23%
Saturated fat (g): 6 28%
Monounsaturated fat (g): 5 24%
Polyunsaturated fat (g): 4 16%
Cholesterol (mg): 62 21%
Sodium (mg): 151 6%
Potassium (mg): 140 4%
Total carbohydrate (g): 6 2%
Dietary Fiber (6): 4 17%
Protein (g): 5 9%
Calcium (mg): 58 6%
Iron (mg): 1 8%

There was lots more - vitamins and minerals, and food exchanges. If you want that as well, I can provide it.

Hope this is what you are looking for.
Hi again Rebecca,

I can't edit the post I just did a while ago, but I found that I had left out the amaranth flour in the analysis. So here it is again:

Calories 167
Total fat (g): 14 22%
Saturated fat (g): 6 28%
Monounsaturated fat (g): 5 23%
Polyunsaturated fat (g): 3 13%
Cholesterol (mg): 62 21%
Sodium (mg): 150 6%
Potassium (mg): 127 4%
Total carbohydrate (g): 7 2%
Dietary Fiber (6): 4 15%
Protein (g): 5 9%
Calcium (mg): 56 6%
Iron (mg): 1 8%

-Mary
Hi psychic,

Thank you SO much for such a great recipe! I love the muffins sooo much!
I would like to know, however, if I am allowed those at all since I'm in stage one of the diet? Are these ok to have for breakfast for me?

Thanks, and look forward to more recipes from you! Smile
Serenity
Hi Lori and welcome to the forum!! wave1

Tarilee, our moderator, doesn't frequent the recipe sections so if you have any questions regarding the diet or protocol here, post in the main 3 sections and she'll get to it on Tuesday or Friday...

This place is indeed a godsend!! Big Grin

As far as the almonds go--you can blend them up on a low grind (too high and it'll turn to butter) till it's smoothe...

take good care and i hope you stick around!!

Ashley Wink
Thank you Ashley for letting me know that 1 (one) is my limit for the day! I have been eating 3-4 a day since I've found this recipe, and I got hooked on them!!!!!! Unsure No Eek
I am so new at all of those recipes, and I am trying to understand all of my limits boundaries.
I think that I need to start buying a book because all I have been eating for breakfast for the past few weeks are scrambled eggs, and now those muffins!! Eek
I am sure that some cookbook will help me out...maybe I'll do a google search on "candida-safe cookbook" that would have good breakfast recipes that I can eat.
Thank you again Ashley for your help!!

SerenityVibe
hey everyone

I am just wondering this recipe says to preheat at 375, but then it says to bake at 350. Was this an error, or do I just get the oven hotter and then turn it down to 350?

Also, if I omitted the vegetable glycerin, there is only 1/4 cup of flour, so I would be able to have more than one of these a day no? As I understand 1/3 cup of flour equals one daily limit.. theres not even that in the whole recipe, so as I see it, I could have a few of these no?
I just made these and I seriously CANNOT believe how delicious they are. I can't wait to try them with a bit of coconut butter on them. Also I was thinking that it would be really delicious to put some cooked, diced apples on top or even inside...although I can't enjoy that yet it would probably be good for company or when my toddler has a playdate.

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