After a call from the doctor that my bad cholesterol was high, I've been trying to increase my oat intake since oatmeal is supposed to be good for lowering cholesterol. Staring at a huge bag of oatmeal, I decided to run it through the food processors and make a flour out of it. It worked! So, here's the recipe I used for making my muffins.
1 cup oat flour
1/2 cup flax flour
1/2 cup tapioca flour
1/2 cup brown rice flour
3 tsp baking powder
pinch of salt
2/3 c agave sweetener
1/2 cup vegenaise
1 cup heavy cream
1 cup fat free half and half
1/2 cup blueberry craisins
Preheat oven to 350 degrees. Mix all dry ingredients. Add wet and mix well. Bake at 350 degrees until brown.
I used paper muffin cups. You can do without those but make sure you grease your muffin tins well. Heavy cream provided the fat content for the muffin which is why I didn't grease my tin, or use an oil in the recipe. Also, I added a bit more liquid because the flours absorb so much. Just work with it until it is a cake batter-type consistency. The vegenaise, a mayo substitute, was used to replace egg since we have egg allergies also. If you have a milk allergy, use your milk substitute, but you'll have to add a couple of tbsp of a light oil (I use sunflower). Fold in the craisins at the very last.
These were all that was left out of 18 muffins. My family gobbled them up right out of the oven. Next time, I think I may add some plain Metamucil to it.
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