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:: m u f f i n s ::

August 27, 2010

Lately I’ve been trying to reduce the amount of dairy in my diet (much to my dismay.  Why does everything good have to be dairy?  Really? )  as it seems to hurt my little Violet’s belly.  Therefore, the reduction.  I’m working towards elimination, but I’m only human.

I made some delicious jam a few weeks ago using our home-grown raspberries and have put it to good work in cookies and, most recently, some muffins.  As mentioned, I’m working to eliminate dairy, so I had to make a few adjustments to the original recipe:

Jessica’s Jam Muffins

(an almost complete rip-off of Jam-filled muffins from

1 1/2 cups all purpose flour

1/4 cup ground flaxmeal

1 tablespoon baking powder

1/2 teaspoon salt

2 eggs

2/3 cup rice milk

1/3 cup coconut oil, melted (or you could use applesauce)

1 teaspoon grated lemon peel

1/2 cup jam (which I didn’t really measure.  I used 1/2 tsp per muffin)

Mix it all up as per the usual with muffins, scoop half the batter into greased or papered muffin tins, 1/2 tsp of jam per muffin, top ‘er off and cook at 400 degrees for 20-25 minutes.

Oh, spray between the muffins also.  When jam oozes out it sticks on like a son of a gun.

What a wonderful life I’ve had!  I only wish I’d realized it sooner.  ~Colette

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