Wheatless Muffins

Serves: 5
Total Calories: 398
Yield: 12 muffins


1 1/2 cups barley flour
1 cup oat flour
1 cup cornmeal
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup flax seed mixture (see glossary)
1/2 cup liquid sweetener
2 tablespoons canola oil
1/2 cup raisins
1/2 cup sunflower seed


Preheat the oven to 375°F.

Mix the dry ingredients in a medium mixing bowl.

Add the flax seed mixture, liquid sweetener, oil, and nondairy milk, to the dry ingredients. Stir well enough to dissolve all the dry ingredients.

Mix in the raisins and sunflower seeds. Spoon into lightly oiled muffin tins, and bake for 18 minutes.

Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done.

Nutritional Facts:

Serves: 5
Total Calories: 398
Calories from Fat: 176

This Wheatless Muffins recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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