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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Breakfast Muffins (sugar-free and gluten-free) Recipe

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This recipe for Breakfast Muffins (sugar-free and gluten-free) is from The Bluhm Family Cookbook 2018 Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Apple
1 1/2 cups oatmeal
1 cup milk
1 cup gluten-free flour
4 tsps baking powder
1 tsp cinnamon
1/2 cup walnuts
2 eggs
1/4 cup vegetable oil
1 cup frozen or fresh blueberries
Directions:
Directions:
Chop one Apple.
Soak oatmeal in milk
Mix gluten-free flour with baking powder and cinnamon and half cup of walnuts.
Beat two eggs and oil in with oatmeal and milk. Stir in flour mixture, chopped apple and frozen blueberries.
Spoon in muffin cups (doesn't rise very much so can overfill cups).
Bake in 375 degree oven until lightly browned.
Personal Notes:
Personal Notes:
Our friend Spence is not supposed to have gluten, so his wife made these up - also deprives him of sugar!

 

 

 

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