healthy eating my way (allergy friendly)

Sorghum applesauce oatmeal muffins

So we are back from Mount Sorak, I recommend that trip to any one that is in Korea. It was stunning. Pictures to come.

I’m trying out some new gluten-free flours. I bought in sorghum, brown rice and tapioca flour. And in this recipe I’m using the sorghum: I am def. buying this flour again. Liky, like.


12 muffins 

1/2 cup butter ( of your choice)

3/4 cup palm sugar

1 egg

1 cup sorghum flour

1 tsp cinnamon

1/4 tsp baking soda

1 tsp baking powder (after finding out that it contains aluminium, I am now using a aluminum free one)

1/2 tsp cream of tartar

1/4 tsp salt

1 cup apple sauce

1/4 cup raisins

1 cup oats

1/2 tsp vanilla extract


1.Preheat oven to 350 F

2.Beat eggs and sugar together, after a while add in the baking powder, baking soda and cream of tartar.

3. Mix the dry ingredients in a bowl

4. Add in the wet ingredients including the egg mix.

5. Divide over the muffin cups.

6. Bake for 10-15 min, or until golden ( you can also do the toothpick test).

7. Let them cool off a bit. I served mine with freshly made raspberry jam ( 1 cup frozen raspberries in a pan, 1 tbs palm sugar, let it simmer, and you are ready to go).


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