Shared By: Laurie Steenwyk, RD

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Ingredients:

  • 1 1/4 cups Fenster Flour Blend© (also in bread recipes)
  • 1/4 cup Millet Flour
  • 1/4 cup Quinoa Flour
  • 1/4 cup Teff Flour
  • 1 1/2 tsp Xanthan Gum
  • 2 Tablespoon Brown Sugar
  • ½ teaspoon Baking Soda
  • 2 teaspoon Baking Powder
  • 1 teaspoon Egg Replacer (optional)
  • ½ teaspoon salt
  • 2 eggs plus 1 egg white
  • 3 Tablespoon canola oil
  • 1 Tablespoon honey
  • 1/2 teaspoon vinegar or 1/2 teaspoon dough enhancer
  • 3/4 cup buttermilk
  • 1/3 cup water

Directions:

  • Combine all dry ingredients in a large mixing bowl.
  • In a separate mixing bowl combine the liquid ingredients and mix with an electric mixer on low speed.
  • Add the liquid ingredients to the dry ingredients and combine thoroughly with the mixer.
  • Scoop into greased muffin tins.
  • Bake in a preheated oven at 350° for 15 minutes.
  • Makes 12 muffins or “dinner rolls”

 

Helpful Hints:  These are best served warm, but also reheat quite nicely in a toaster oven and make a great breakfast muffin with peanut butter and jelly.

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