The measurements are approximates as always. Also, if using oats or oatmeal, the recipe is not gluten-free, unless using a specific kind of oats or oatmeal that is labeled as gluten-free and which hasn't been cross-contaminated by wheat. However, not all celiacs or people with system candida can tolerate these gluten-free oats, so a word of caution here.
**HOW TO REVISE THE "OAT" INGREDIENT: Oats are lighter and somewhat glutinous so, keeping that in mind, substitute using one or a combination of the follow (I recommend a combination, but I also recommend not using pre-made flours but making one's own flour for increased nutrition and less likely exposure to molds and rancidity of grain oils. Having bad systemic candida, I really need to limit the "processed" grains - they irritate the GI track), but these are non-glutinous options: brown rice flour, buckwheat flour (strong flavor so go easy), amaranth flour (delicious flavor for muffins!), quinoa flour, tapioca flour (a good binder, flavorless, nutritionless).
Even though this is called "nutty", there are no nuts in the recipe. I prefer to eat most of my nuts raw or heated as little as possible in order to get the maximum benefits from them. The "nuttiness", however, comes from the crunchy whole millet grains. The yellow millet grains also give the muffins a very appealing look and a wonderful fuller flavor. By the way, this particular batch of muffins I made with red currants. In the experimental stage of developing this recipe, I diced up firm fresh papaya (only use fresh!) and folded them in, and oo-la-lah! What an amazing custard-like texture and with the cinnamon, the mouth was filled with sinless pleasure!
Step 1: In the BlendTec whizz the whole oats/oatmeal and less than 1/2 of the millet to a flour.
Step 2: Pour the flour into a mixing bowl and mix with all remaining dry ingredients.
Step 3: Mix in the wet ingredients.
Step 4: Dice the fruit and fold into the batter. The fruits mentioned are some of the lowest glycemic fruits. However, if the candida is bad, reducing the fruit by half or completely might be necessary.
Step 5: Pour into a sprayed or oiled muffin tin, filling the muffin cups slightly more than half-way (If more, they will not bake through.) It's not necessary to use muffin papers as these will just dump out of the properly oiled muffin tins.
Step 6: Bake in a pre-heated oven at 350 degrees for 25-30 minutes. The muffins will not really brown on the top but when pressed, they will be firm. Be aware that these muffins, without leavening (a fermented curse to the person with candida) will not be fluffy, but they will be a full-flavored.
***Nutmeg: I used to enjoy the rich flavor of nutmeg till I found out that it's hard on the liver. Oh sad, but people with candida (and cancer) have serious liver issues from the overload of toxins. Ugh. Great flavor ... but no good for me, so ... bye-bye nutmeg.
**HOW TO REVISE THE "OAT" INGREDIENT: Oats are lighter and somewhat glutinous so, keeping that in mind, substitute using one or a combination of the follow (I recommend a combination, but I also recommend not using pre-made flours but making one's own flour for increased nutrition and less likely exposure to molds and rancidity of grain oils. Having bad systemic candida, I really need to limit the "processed" grains - they irritate the GI track), but these are non-glutinous options: brown rice flour, buckwheat flour (strong flavor so go easy), amaranth flour (delicious flavor for muffins!), quinoa flour, tapioca flour (a good binder, flavorless, nutritionless).
Even though this is called "nutty", there are no nuts in the recipe. I prefer to eat most of my nuts raw or heated as little as possible in order to get the maximum benefits from them. The "nuttiness", however, comes from the crunchy whole millet grains. The yellow millet grains also give the muffins a very appealing look and a wonderful fuller flavor. By the way, this particular batch of muffins I made with red currants. In the experimental stage of developing this recipe, I diced up firm fresh papaya (only use fresh!) and folded them in, and oo-la-lah! What an amazing custard-like texture and with the cinnamon, the mouth was filled with sinless pleasure! "Nutty" Spicy Muffins
1 1/2 cups gluten-free oats**
2/3 cup millet grain
3/4 cup cooked grain (millet, rice, quinoa)
6 tablespoons flaxmeal
1/2 teaspoon sea salt
1/2 cup olive or coconut oil
2 tablespoons lemon juice
4+ tablespoons water
1 tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/2 teaspoon nutmeg (optional)***
1 1/2 cups chopped fruit (green apple, slightly green papaya, red currants, black berries)
Step 1: In the BlendTec whizz the whole oats/oatmeal and less than 1/2 of the millet to a flour.
Step 2: Pour the flour into a mixing bowl and mix with all remaining dry ingredients.
Step 3: Mix in the wet ingredients.
Step 4: Dice the fruit and fold into the batter. The fruits mentioned are some of the lowest glycemic fruits. However, if the candida is bad, reducing the fruit by half or completely might be necessary.
Step 5: Pour into a sprayed or oiled muffin tin, filling the muffin cups slightly more than half-way (If more, they will not bake through.) It's not necessary to use muffin papers as these will just dump out of the properly oiled muffin tins.
Step 6: Bake in a pre-heated oven at 350 degrees for 25-30 minutes. The muffins will not really brown on the top but when pressed, they will be firm. Be aware that these muffins, without leavening (a fermented curse to the person with candida) will not be fluffy, but they will be a full-flavored.
***Nutmeg: I used to enjoy the rich flavor of nutmeg till I found out that it's hard on the liver. Oh sad, but people with candida (and cancer) have serious liver issues from the overload of toxins. Ugh. Great flavor ... but no good for me, so ... bye-bye nutmeg.
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