Saturday, March 7, 2009

Quinoa Lemon Poppy Seed Muffins

Yeast Syndrome is something you don't want. Why? First of all, you won't be able to eat delicious goodies like the quinoa lemon poppy seed muffins pictured above. There's a good chance I may have it and won't be able to eat yummy stuff for awhile. That's why I decided to try the muffin recipe now. I wanted to sneak in one more treat before I'm sent to "food prison."
This "lovely" problem causes a variety of symptoms including stomach issues, chronic fatigue, lowered resistance to inflammation, chemical sensitivities, allergies, sweet cravings, bladder infections, depression and trouble concentrating to name a few. But just because you have these symptoms doesn't mean you have yeast syndrome. The culprit is an overgrowth of Candida, a yeast-like fungus, which normally inhabits the gut in small amounts. One of the reasons for an overgrowth is repeated use of antibiotics
On that note, I'm ready to dive into another Quinoa Lemon Poppy Seed Muffin. Here's the recipe.
Ingredients for 12 mufins:
1/4 cup canola oil
1 cup sugar
1 egg replacer
4 T. lemon juice
2 tsp. lemon extract
3 T. lemon zest from a large lemon
2/3 cup sorghum flour
1/3 cup sweet rice flour
1/2 cup quinoa flakes
1/2 cup rice milk
1 tsp. gluten-free baking powder
1/2 tsp. salt
4 tsp. poppy seeds
Ingredients for Lemon syrup:
4 T. lemon juice
4 T. sugar
Preheat oven to 350 degrees. Mix together canola oil and sugar. Add the egg replacer, lemon extract and lemon juice. Blend the ingredients together. Gather the dry ingredients in a separate bowl. Add these into the wet ingredients with the milk. Place cupcake liners in a muffin pan and fill with batter. Bake for 16-20 minutes or until they are golden brown and a toothpick comes out clean.
While the muffins are baking, mix together the lemon syrup and set aside. When the muffins are golden brown, remove from the oven. Puncture about six small holes in each muffin. Spoon the lemon syrup over the top of each muffin, allowing it to sink into the small holes you made. Let the muffins set for 15 minutes before removing from the muffin pan. These are delicious served with fresh raspberries on top.

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