The other day Adara and I visited a friends house where they were making muffins. I was feeling bad that between her nut allergy and Len's wheat sensitivity, I couldn't easily do the same for her.
So, with the help of the internet, several substitutions for what was on hand and a bit of ingenuity, I bring you
MY VERY FIRST WHEAT FREE, NUT FREE BANANA MUFFINS! TA DA
Beat two eggs until frothy, add 1/3 cup olive oil, 2 previously frozen bananas (sweeter this way!)\, 3/4 cup brown sugar and tsp vanilla
Mix together
Then Add 1/2 cup rice flour, 1 and 1/2 cups corn flour, 11/4 tbsp baking powder, 1 tbsp pumpkin spice (or a mix of cinnamon, nutmeg and allspice to taste) and 1tsp salt
We baked them in a cupcake pan for 22 minutes at 350 degrees F
I am inordinately proud of myself as I've been feeling pretty overwhelmed about baking for wheat free and nut free. But now, I am off and running 'cause those muffins were darn good! Even my dad would have eaten them!
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1 comment:
Sounds yummy!
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