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Post by susieq on Apr 18, 2015 11:55:44 GMT -5
This makes 4 dozen muffins. I adapted this recipe from a cookbook. If anyone sees something that would not work in an 'E' setting feel free to comment.
Soak overnight: (batter will be very thick, I mixed using my hands):
3 cups oats 1 cup ground flax 6 cups whole wheat flour (I ground mine fresh) 4.5 cups regular 0% yogurt (not Greek)
Mix together and add to above in the morning: (I also mixed these ingredients using my hands, its important to work the soda in and it will activate the sourdough making it easier to work with)
2 cups xylitol 1 tsp THM stevia 4 tsp baking soda 2 tsp cinnamon
Mix the following ingred. Using blender or immersion blender and add to above:
4 eggs 1/2 cup oil 1/2 cup applesauce 1 Tbsp molasses
Fold in 8 cups rhubarb.
Bake at 375 for 16-20 mins.
Now that I typed this recipe out, I realize that the fat content may be a bit high for an 'E' setting and will not allow for the allowed 1 tsp butter that I smeared on these. You could replace the flax with another cup wheat flour or oats. I don't think it would change the texture. I used flax for added fiber. The 1/2 cup oil is 12 tsp so each muffin would have 1/4 tsp oil. The 4 yolks from the eggs won't be much fat either. Considering that this gives 4 dozen muffins I think the way I have written this out, it may be ok as far as fats are concerned, but not giving you the go ahead to add butter while eating it. Unless you want a crossover. Rhubarb is a FP option, so you could add more if you want more of a tangy zing in these.
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Post by Blessed Beyond Measure on Apr 20, 2015 12:00:03 GMT -5
Mmm, I want to try this when the rhubarb is in.
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Post by stacylynn on Apr 21, 2015 9:53:26 GMT -5
I cannot wait to try these muffins! Thank you for posting your recipe...
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Post by rebekahrl on Apr 22, 2015 13:17:34 GMT -5
Susieq, these do look delicious! The only thing I can see, that you might want to do to keep this on plan, would be to either use sprouted wheat flour, or increase the fermenting time. You might check out Gwen's nest to see how she ferments her dough. I think she recommends at least 3 days or more... The oat flour is ok to use on plan without fermenting. They do look yummy! Looks like you've been having fun in the kitchen.
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Post by susieq on Apr 22, 2015 21:14:46 GMT -5
Thank you Rebekah. I was thinking the same thing. I didn't have patience to wait that long, but I sure want to try it with a longer ferment.
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Post by heatwoleamy on May 30, 2015 21:16:53 GMT -5
I finally got around to making these. I used sprouted wheat flour. Very yummy. I went ahead.and ate it with butter so it was probably a.crossover. I want to have one with cottage cheese. Thanx for a yummu recipe
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Post by susieq on May 31, 2015 10:00:54 GMT -5
Thank you for letting me know how you liked them! You're welcome.
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