Kamut-Raisin Muffins
Yield: 12 Muffins

2 1/2 c Kamut flour 1 1/2 ts Baking soda 1/4 ts Unbuffered vitamin C crystals

1/3 c Oil 1 1/4 c Apple juice concentrate, thawed 1/2 c Raisins, or to taste

Preheat oven to 350 F. Oil a 12-cup muffin pan, or line pan with paper muffin cups. In a large bowl combine the flour, baking soda and vitamin C crystals. Mix oil and juice concentrate and stir into the dry ingredients until just mixed. Fold in raisins. Fill muffin cups 2/3 full and bake 15-20 minutes or until a toothpick inserted into the middle comes out clean.

Variations:

1) Use carob or chocolate chips in place of raisins.
2) Fill cups 1/3 full, drop « teaspoon jam or jelly into the centre and
cover with additional batter to fill cups 2/3 full.

See article: Baking Substitutions

Summer 2000 Wheat-Free Baking
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Last modified: April 09, 2002