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Food allergies, especially those concerning wheat and yeast, can make eating many traditional breakfast foods impossible. Most breakfast foods using grains use wheat, but there are alternatives for wheat flour that can be used to make very acceptable substitutes and a combination of baking soda and unbuffered Vitamin C crystals can take the place of yeast in rising baked goods such as the following muffins.
Oat Muffins:
2 cups oat flour
¼ tsp. salt (optional)
1 tsp. baking soda
¼ tsp. unbuffered Vitamin C crystals
¼ cup oil
1 cup water
Mix the dry ingredients in a large bowl. Mix the water and oil, pour into the dry ingredients, and stir, being careful not to overmix. Pour the batter into an oiled and floured muffin tin, filling each cup 2/3 full and bake at 400 for 30 to 35 minutes. Makes about 10 muffins.
Barley Muffins:
2 cups barley flour
¼ tsp. salt (optional)
1 tsp. baking soda
¼ tsp. unbuffered Vitamin C crystals
¼ cup oil
1 ¼ cups water
Follow the directions for making oat muffins. Makes about 12 muffins.
Blueberry Muffins:
1 cup fresh or unsweetened, unthawed frozen blueberries
Ingredients for making oat or barley muffins
Make batter as specified in previous recipes and add the blueberries. Bake as directed. Makes 1 or 2 additional muffins.
Applesauce Muffins:
1 cup applesauce
½ cup non-dairy margarine melted
½ cup brown sugar
1 cup buckwheat flour
1/3 cup rice flour
1 teaspoon baking soda
Mix the applesauce, margarine, and suger well in a large bowl. Add the dry ingredients and do not overmix. Pour into muffin pan until each cup is 2/3 full. Bake at 375 for 20 to 25 minutes. Makes about 12 muffins.
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