*Yummy Muffin and Cake Recipe--Easy

My sister devised this recipe trying to find a treat for her son to eat (he is 4 and also suffers from candida). I make 12 muffins once a week and share them with my roommate (who doesn't have candida). If you can eat fruit, this is delicious with some organic blueberries, otherwise additional spices and toasted sesame seeds are tasty. The following recipe makes 12 muffins:

dry ingredients:
>>combine in a medium bowl and mix well-

2 cups of flour (I have made this with spelt, as well as a combination of kamut, buckwheat, and rice flours-- I think most types of flour will work)

4 teaspoons (non-alum, corn free) baking powder
salt (a pinch or two)

cinnamon, to taste (I like cinnamon and use 1 Tablespoon)
stevia powder, to taste (I use 1 teaspoon of a 'baking mix' stevia that is supposedly 1/8 cup for one cup of sugar)

>> I usually add some organic frozen blueberries to the dry mixture and coat them before adding the wet mixture.

wet ingredients:

>>mix in a small bowl or 2-cup pyrex measuring jug--
11/2 cups of milk (I like unsweetened vanilla rice dream)

2 eggs

4-6 Tablespoons of butter/ghee, melted


>>whisk together wet and dry and fold into the dry ingredients. Scoop the batter into lined/greased muffin tray and bake at 350F until a toothpick inserted down the middle of a muffin comes out clean (check after 15-20 minutes).

To make a quick spice cake, or fruit on the bottom cake, you only need to half the measures of the ingredients and combine as above (without the fruit). Grease a pie plate or other small baking pan. If you can have fruit, layer it on the bottom of the pan before pouring/scooping the batter on top.

This has become a great, easy go-to recipe for both my sister and I, and I hope that you can enjoy it too! Also, I really want to thank all the people who have posted all of their recipes-- there are so many yummy ones and it makes eating right for my body a lot easier...
xo, Johanna
Original Post
I made this yesterday. I did half a recipe as muffins, with brown rice flour. They're very good.

I also made the Almond Goo recipe and decided to use it as icing on the muffins to turn them into quasi-cupcakes! Yummers. The Almond Goo I made as 1/8 recipe (don't want to waste ingredients if recipes don't turn out after all) and it was easy to tailor the sweetness level by taste-testing. Smile

The muffins are pretty crumbly, so trying to put the icing on tends to start a crumbling fest, but since I'm the only one eating them, I end up using my fingers to spread it on. LOL

Anyway, I give this recipe a thumbs up.

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