These muffins have excellent texture and good flavor. They are wholesome and satisfying. Not too sweet, for those of you looking for a recipe with less sugar. Actually, there's no table sugar involved.
The recipe is from the from "Freedom from Allergy Cookbook," by Ronald Greendberg, MD, and Angela Nori, 1996
1 1/2 cups pear or apple juice
2 Tbs. arrowroot flour(you can use tapioca flour or cornstarch)
2 Tbs. oil
1 1/2 cups oat flour or light buckwheat flour(make your own by blending rolled oats or buckwheat groats in a blender)
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 cup prune spread*
1 cup chopped almonds(optional- I did not use these)
Mix wet ingredients together. Mix dry ingredients together, then mix into wet ingredients. Bake 350 for 20 minutes.
*Prune spread: Blend prunes and water together, until desired consistency is reached. May need to soak or boil the prunes in the water before pureeing in blender. May add apple juice instead of some of the water, and also cinnamon or cloves.
Note: when I made this recipe, I omitted the almonds. The consistency of the batter was too thin, so I ended up adding more oat flour, probably 1 cup more than called for. The muffins worked better when I added extra flour. The ones with the really thin batter did not rise. The ones with extra flour added seemed to use a little more sweetener. I figure I can just make the juice I add a little more concentrated next time(I mix my juice from concentrate). Or, I could add extra honey. But only if I intend to have no sweet toppings added to the muffin. Once toppings are added(some honey and sometimes a little jelly), the sweetness is just right. The muffins are wholesome and satisfying.