2 Eggs; lightly beaten

1 c Plain yogurt

2 tb Oil

1/4 c Honey or molasses

1 c AM Whole Wheat Flour

1/2 c AM Garbanzo Flour

1/2 ts Sea salt (optional)

2 ts Non-alum baking powder

1/4 c Raisins (optional)

1/4 c Chopped nuts (optional)

Preheat oven to 375 F.
Beat the liquid ingredients together.
Mix
the dry ingredients and stir into the liquids until moistened.
Fill
oiled muffin tins 2/3 full.
Bake 20 minutes at 375 F.
until
done.

Source: Arrowhead Mills “toasted Garbanzo Flour” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format
courtesy of: Karen Mintzias

1 c AM Blue Cornmeal

1 c AM Whole Wheat Pastry Flour

2 ts Non-alum baking powder

1/4 ts Sea salt (optional)

1/4 ts Nutmeg

1/2 c Chopped nuts

1 Egg; beaten or egg replacer

1 tb AM Unrefined Vegetable Oil

3 tb Natural sweetener

1/4 c Plain yogurt

1 1/4 c Grape juice

1 ts Lemon extract

Combine dry ingredients, and mix in nuts.
In a separate bowl,
mix liquid together, then combine with dry ingredients.
Batter will
seem thin but it will thicken.
Pour batter into 12 oiled muffin
tins, 2/3 full.
Bake at 425 F.
for 15 minutes.
Cool before serving.
This recipe can also be used

to make pancakes.
Source: Arrowhead Mills “Blue Cornmeal
Recipes” tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

-Debbie Carson …-1 1/2 lb.
loaf- -OR- -1 lb.
loaf- 5/8 cup
milk 3/8 cup milk 1/4 cup potato water* 1/4

cup potato water* 3 cups all-purpose flour 2 cups all-purpose
flour 1/3 cup plain mashed potato, 1/4 cup plain mashed potato, ..
at room

temperature at room temperature 1 1/2 tsp salt 1 tsp salt 1 1/2
Tbsp sugar 1 Tbsp sugar 1 1/2 Tbsp butter 1 Tbsp butter 1 1/2 tsp
active dry yeast 1 1/2 tsp active dry yeast Place the ingredients
in the bread pan, insert it into the bread machine, select a light
crust setting and press “start”.
* = From boiling the potato for
the 1/3 (1/4) cup mashed potato.
Courtesy, Debbie Carlson, Cooking
Echo MM by Cathy Svitek

1 c Quaker Oats, uncooked

– (quick or old-fashioned) 1 c Buttermilk or sour milk*

1 Egg

1/3 c Margarine or butter; melted

1/4 c Brown sugar, firmly packed

1 c All-purpose flour

1 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt (optional)

1/2 c Raisins

Combine oats and buttermilk; refrigerate 1 hour or overnight.
Heat oven to 400 F.
Grease 12 medium muffin cups or line with paper
baking cups.
In large bowl, combine egg, margarine and brown sugar;
mix well.
Add oat mixture alternately with combined dry ingredients
to egg mixture, mixing just until dry ingredients are moistened
(batter will be slightly lumpy).
Stir in raisins.
Fill prepared
muffin cups 2/3 full.
Bake 20 to 25 minutes or until golden brown.
*NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar
in glass measuring cup.
Add enough milk to equal 1 cup; mix well.
Let stand 10 minutes.

NUTRITIONAL ANALYSIS per muffin: * calories 162 * carbohydrates
23 g * protein 4 g * fat 6 g * calcium 56 mg * sodium 160 mg *
cholesterol 25 mg * dietary fiber 1 g Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company Electronic
format courtesy of Karen Mintzias

1 c AM Oat Flour

1 ts Non-alum baking powder

1/2 ts Sea salt (optional)

2 tb Raw honey

1/3 c Buttermilk

1/2 c Raisins or dates

-OR- chopped nuts 1 tb AM Unrefined Vegetable Oil

1 Egg; beaten

-OR- egg replacer Stir together dry ingredients.
Mix liquids and
fruit or nuts together and add to dry mixture, stirring lightly.
Fill 6 oiled muffin tins 1/2 full and bake 15 minutes at 425 F.
Source: Arrowhead Mills “Whole Grain Muffins” tri-fold Reprinted by
permission of Arrowhead Mills, Inc.
Electronic format courtesy of:
Karen Mintzias

1 c Mashed banana

1/2 c Orange juice concentrate

2 tb Oil

1 1/4 c Rice flour

1 1/2 ts Cornstarch-free baking powde

In large bowl mix, bananas, orange juice concentrate, and oil.
Add flour and baking powder.
Blend well.
Fill six 2 1/2 inch
nonstick muffin cups 2/3 full.
Bake at 375 for 20-25 minutes.
Turn
out onto a wire rack to cool.
Variations: add 1/2 cup raisins, 1/2
cup sliced almonds, 1/2 cup chopped dates (no sugar), or 1/2 cup
well drained crushed pineapple.
For apple rice muffins, substitute
apple juice concentrate for orange juice concentrate.
: Enjoy,
Sondra FROM: SONDRA PETERSON (DMDG94A)