Serves: 5
Total Calories: 406
Yield: 12 Muffins

1 1/2 cups oat flour
1/2 cup amaranth flour or barley flour
2 teaspoons double acting baking powder
1 teaspoon cinnamon
4 tablespoons vegetable shortening
3/4 cup raisins
1 1/2 teaspoons Ener-G Egg Replacer mixed with 2 Tbsp oat or rice milk
1 cup cold applesauce
1/2 cup honey

Preheat oven to 400 degrees. Combine oat flour, amaranth (or barley) flour, baking powder, and cinnamon in a large bowl. Add the vegetable shortening and, using a wire pastry blender (or two knives), cut it into the dry ingre dients until it’s the texture of a coarse meal. Stir in raisins. Add the applesauce and honey to egg replacer, and then pour into dry ingredients, mixing until combined but still lumpy. Line muffin cups with liners. Fill each cup with batter. Bake for 25 minutes, or until golden brown on top. Serve with honey or fruit-only jam.

Nutritional Facts:

Serves: 5
Total Calories: 406
Calories from Fat: 102

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Basic Muffins
Applesauce Oat Raisin Muffins
Jammy Surprise Muffins
Sweet Potato Cranberry Muffins