| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Breads, Quick |
1 |
Batch |
INGREDIENTS
| 1/2 |
c |
AM Garbanzo Flour |
| 1 |
c |
AM Instant Oatmeal |
| 1/2 |
ts |
Sea salt (optional) |
| 1 1/2 |
ts |
Non-alum baking powder |
| 3/4 |
c |
Water |
| 1/4 |
c |
AM Unrefined Vegetable Oil |
| 2 |
tb |
Honey |
| 1 |
md |
Apple; grated |
| 1/2 |
c |
Raisins (optional) |
INSTRUCTIONS
Preheat oven to 375 F.
Mix dry ingredients. Mix liquids and stir into dry mix. Let sit a few
minutes to thicken. Fill oiled muffin tins 2/3 full. Bake at 350 F. for
30 minutes or until done.
VARIATION: A beaten egg may be added to the batter if fluffier muffins are
desired.
Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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