Fiore's Cinnamon Brown Rice Flour Muffins

Here is a recipe that Fiore's fiance created for her to help curb her carb cravings on the Candida (no carb) diet. They were super yummy and can easily be modified by adding fruit to them (Candida dieters, month 1 No fruit, you can ease into blueberries-very low sugar content after 3-6 months). If you have a grain mill you can mill the rice yourself!

CINNAMON MUFFIN RECIPE

1. Preheat the oven to 350 degrees

2. Place muffin cups into the muffin pan, (or if no muffin cups, lightly grease a muffin pan with Organic Horizon Unsalted butter)

3. Then place these ingredients into the mixer or blender if you don't have mixer.

3/4 Cup Almond Milk

1/2 Cup Brown Rice Syrup

2 Organic Brown Eggs

1/2 Cup Olive Oil Extra Virgin Cold Pressed

1 and 1/2 Cups Bobs Creamy Brown Rice Farina Hot Cereal

1 and 1/4 Cup Brown Rice Flour

2 Teaspoons of Rumford Aluminum Free Baking Powder

1/2 Teaspoons Baking Soda

1/2 Teaspoon sea salt

2 Teaspoons of Organic Cinnamon


4. Blend all these ingredients on high for 2-3 minutes and be sure that all the dry ingredients are all mixed up off the sides of the blender.

5. Once the mixture is made, pour the muffin batter into the muffin cups. Fill muffin cups to about a quarter of an inch from the top of the muffin cup. (about half the size of your pinky nail)

6. Sprinkle cinnamon on the tops of the muffins - or - if you want fruit (raisins, apples, blueberries, etc), add some into the muffins at this point.

7. Sprinkle a little xylitol on top of the muffins.

8. If using muffin baking cups:
Place muffins into the oven and bake at 350 degrees, set timer for 25 minutes.

8. If no muffin cups:
Place muffins into oven and and bake at 350 degrees, set timer for 23 minutes.

Enjoy!