Cooking with food intolerances

Millet Muffins January 12, 2011

These are sort of corn muffin-ish. You can make them for breakfast, or serve them with chili. The next day, you can put some palm shortening on them, and fry them up, and serve them with jelly.

1/4 c. millet flour

1 c. sorghum flour

3/4 c. millet meal

1 Tbs. corn-free baking powder

1/2 tsp. sea salt

1 tsp. safe vinegar

1/3 c. palm shortening

2 Tbs. maple cream or agave syrup

1 c. water

1 flax egg

Mix all ingredients together (don’t overmix). Pour into greased or paper-lined muffin pans. Bake in preheated 375F oven for 15-20 minutes.


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