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I've had some Jowar flour samples in the freezer for a while - finally
decided to try it the other p.m. & used my muffin recipe that I've been
making GF muffins with for a while. These turned out to be the best
muffins I've baked since going GF some years ago. I hope it wasn't a
fluke, & that the next batch will turn out as well. Anyway, because of the
number of posts on the subject, I thought perhaps it would be worth while
sharing my recipe.
MUFFINS:
2 C Jowar flour (or other GF flour mix)
1/2 C quinoa flakes (see note)
3/4 to 1 C buttermilk 6 T melted butter or margarine
1 t baking soda 4 T molasses
1 T baking powder 2 T raw or brown sugar
dash salt 3/4 C chopped pecans or walnuts
2 t xanthan gum 1/3 C pineapple juice
2 eggs 3/4 C combined raisins & choppped dried
1 egg white fruit (pineapple, apricots, etc.)
Combine juice w/fruits in small pan & heat until juice simmers. Turn off
heat, stir, & allow to soak while proceding w/recipe.
Sift together flour, baking powder, soda, salt, & xanthan gum, then mix in
the quinoa.
Combine eggs, egg white, 3/4 C buttermilk, butter, molasses, & sugar.
Stir flour mix into wet mix. Stir in the fruits, juice, & nuts. If mixture
is too dry, add remaining buttermilk.
Spoon into greased muffin tins, and bake in a 350 oven for about 18 minutes.
Muffins are done when a toothpick comes out clean. This makes about 18 muffins.
Note: Quinoa Flakes are made by "Ancient Harvest" and are distributed by
Quinoa Corp., P.O. Box 1039, Torrance, CA, 90505. They are sold in natural
food mkts. & health food stores. Lots of protein in those little suckers!
They might be good for "oatmeal" cookies, too, but haven't tried that yet.
I hope I didn't leave something out!
Nancy in L.A.
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