Melf
07-17-2002, 02:26 PM
2 Eggs, beaten
1/2 cup oil
1/2 cup Agave Nectar
1 tsp. Vanilla Extract
1-1/4 cups SGWW Pastry Flour
1/4 cup Oat Flour (I put 1/2 cup oats in my food
processor to make mine)
1-1/2 tsp Baking Powder
1 cup fresh or fresh frozen cranberries
1/2 cup pecans or walnuts, chopped
Preheat oven to 350 degrees F. In a small bowl, combine eggs, oil, Agave Nectar & Vanilla. In a larger bowl combine flours & baking powder. Stir in liquid ingredients until just mixed (Do Not overmix). Add cranberries & nuts & mix to incorporate. Pour batter into an oiled 12 cup muffin tin. Bake for 25 minutes. Remove muffins from pan & cool on a wire rack.
This recipe was taken from the side panel of Bob's Red Mill 100% SGWW Pastry Flour bag. I did change the honey to agave, dried cranberies to fresh frozen ones with no added sugar which I had bought fresh & put in the freezer earlier this year. They keep very well.
1/2 cup oil
1/2 cup Agave Nectar
1 tsp. Vanilla Extract
1-1/4 cups SGWW Pastry Flour
1/4 cup Oat Flour (I put 1/2 cup oats in my food
processor to make mine)
1-1/2 tsp Baking Powder
1 cup fresh or fresh frozen cranberries
1/2 cup pecans or walnuts, chopped
Preheat oven to 350 degrees F. In a small bowl, combine eggs, oil, Agave Nectar & Vanilla. In a larger bowl combine flours & baking powder. Stir in liquid ingredients until just mixed (Do Not overmix). Add cranberries & nuts & mix to incorporate. Pour batter into an oiled 12 cup muffin tin. Bake for 25 minutes. Remove muffins from pan & cool on a wire rack.
This recipe was taken from the side panel of Bob's Red Mill 100% SGWW Pastry Flour bag. I did change the honey to agave, dried cranberies to fresh frozen ones with no added sugar which I had bought fresh & put in the freezer earlier this year. They keep very well.