Failsafe Recipes 01 

6. Muffins

Pear Muffins
Deborah's Muffins
Gluten free Muffins

Muffins

Pear muffins

1 cup SR flour
1/2teaspoon salt
1/4teaspoon bi-carb soda
1 cup rolled oats
3/4 cup brown sugar (tightly packed)
3/4 cup pears( or red or golden del apple if allowed moderate salicylates)
1 tablespoon crushed raw cashews
1 egg (beaten)
125g nuttelex (melted)
Sift dry ingredients into a large bowl.  Add brown sugar then rolled oats,
cashews, fruit and egg. Finally add melted butter.  Combine well.  Spoon
mixture into well greased muffin tins and bake in moderate oven for
20minutes.

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Deborah's Muffins

1 1/2 cups SR Flour
 1/3 cup sugar
 1 teaspoon cinnamon  (high in salicylates)
 1 egg
 2 x 200g peach and mango soy yoghurt (moderate and high in salicylates)
 1 x 415g can pears in syrup  (drained and cut into small pieces)
 extra sugar to sprinkle on top if desired

In a bowl combine the first three ingredients.  Make a well in the centre and mix in the egg, yoghurt,  and pears.  Spoon into a buttered 12 hole muffin tray.  Bake in an electric oven 180C for 30 - 40 minutes.  Serve warm.
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PLAIN GLUTEN FREE MUFFINS GF DF

1 cup rice flour
1/2 cup ground tapioca ('quick cooking')
1/4 teaspoon salt
1&1/2 teaspoon baking powder
3/4 cup sugar
2 eggs
1/4 cup oil
1 cup milk alternative (I use home made ricemilk or sometimes just water)

Mix together flours, salt,sugar and baking powder. In separate bowl beat
together oil, eggs and milk alternative. Add to dry ingredients and mix
until smooth. Pour into oiled muffin trays. Bake approximately 15 minutes in
moderate oven, depending on level of brownness preferred or tolerated.
Robin F