Mix n’ Match Wheat-free Muffins

I have adapted this recipe from one my Mum uses regularly. Mum is also the inspiration for the “mix n’ match” idea as it was initially a bit of a running joke that no two batches were ever the same.
We came to realise that this was in fact their particular charm and why we never got tired of discovering what new combination she had come up with!….David.

Part 1: Mix together then allow to cool
• 1½ cups Sultanas or chopped Dates or fresh/frozen berries of your choice
• ½ a cup Raw Honey or 1 dessertspoon xylitol or fructose
• 1 teaspoon bi-carb soda
• 1 cup boiling Water
• 1 tablespoon Macadamia Oil

Part 2: Once this is cool, add:
• 2 cups Brown Rice Flour }
• ½ a teaspoon bi-carb soda } sifted together
• 1 teaspoon cream of tartar }
• ½ a cup Polenta or 1 cup Rolled Oats or 1 cup Oat Bran
• 1 cup cold mashed Pumpkin or Stewed Apple
• 50 g Almond meal
• 2 well beaten Eggs
• Juice from a spray free Orange.

Variations – these can be added in any combination:
• Zest from the Orange
• ½ cup Coconut
• ½ cup chopped Nuts (Pecans work particularly well)
• 1 mashed Banana
• ½ teaspoon each of Cinnamon & Mixed Spice
• ¼ of a teaspoon Ginger powder
• 2 dessertspoons “Buderim no cane sugar Ginger Spread”
• ½ cup organic Cocoa powder

Mix your choice of ingredients well and bake in a large muffin tray (greased with macadamia oil), for 30 minutes at 180oC. (makes 12)

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