|½ cup||AM Garbanzo Flour|
|1 cup||AM Instant Oatmeal|
|½ teaspoon||Sea salt (optional)|
|1½ teaspoon||Non-alum baking powder|
|¼ cup||AM Unrefined Vegetable Oil|
|1 medium||Apple; grated|
|½ cup||Raisins (optional)|
Preheat oven to 375 F.
Mix dry ingredients. Mix liquids and stir into dry mix. Let sit a few minutes to thicken. Fill oiled muffin tins ⅔ full. Bake at 350 F.
for 30 minutes or until done.
VARIATION: A beaten egg may be added to the batter if fluffier muffins are desired.
Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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