Re: Blueberry Muffin problem

[Guest guest]

Hi Holly,

I can't remember if I've made the blueberry muffins, but I have made the lemon cranberry muffins in the same book and my batter was loose also and I resisted the temptation to make more than the 12 in the recipe, so I filled up the cups as equally as I could in the 12 and I got nice big muffins, that I wouldn’t call soggy, but super-too-moist. They would fall apart as I was eating them and I looked like a juggler trying to catch all the pieces as they fell. They tasted great, though. I was going to post for some problem solving, like, add more almond flour? Bake longer? Reduce the liquid?

I have made the banana muffins in same book and added chopped walnuts and they are terrific, not soggy.

So if the great Louisiana Baker would like to comment and help, I'm sure Holly and I would appreciate it. ( Or anyone else for that matter)

We'll have to experiment. We are coming into blueberry season soon and I will try the recipe. Also, if anyone has computed the nutritional stats for some of the recipes being posted, I would appreciate it if you could post them with the recipes, as well.

Thanks,

Terry

Blueberry Muffin problem

I made Blueberry Muffins today for the first time. The recipe was from the Grain Free Gourmet. The batter was very soupy, and the muffins are a bit soggy on the bottom (although still pretty tasty). Also, I came out with 23 muffins, not 12, using standard sized muffin cups. What are other people's experiences with this recipe?This was the first time I used almond flour. My past muffins I used almond butter, and they weren't soggy or anything. I used bananas instead of blueberries though.HollyCrohn'sSCD 12/01/08

[Guest guest]

Hi Holly,

I can't remember if I've made the blueberry muffins, but I have made the lemon cranberry muffins in the same book and my batter was loose also and I resisted the temptation to make more than the 12 in the recipe, so I filled up the cups as equally as I could in the 12 and I got nice big muffins, that I wouldn’t call soggy, but super-too-moist. They would fall apart as I was eating them and I looked like a juggler trying to catch all the pieces as they fell. They tasted great, though. I was going to post for some problem solving, like, add more almond flour? Bake longer? Reduce the liquid?

I have made the banana muffins in same book and added chopped walnuts and they are terrific, not soggy.

So if the great Louisiana Baker would like to comment and help, I'm sure Holly and I would appreciate it. ( Or anyone else for that matter)

We'll have to experiment. We are coming into blueberry season soon and I will try the recipe. Also, if anyone has computed the nutritional stats for some of the recipes being posted, I would appreciate it if you could post them with the recipes, as well.

Thanks,

Terry

Blueberry Muffin problem

I made Blueberry Muffins today for the first time. The recipe was from the Grain Free Gourmet. The batter was very soupy, and the muffins are a bit soggy on the bottom (although still pretty tasty). Also, I came out with 23 muffins, not 12, using standard sized muffin cups. What are other people's experiences with this recipe?This was the first time I used almond flour. My past muffins I used almond butter, and they weren't soggy or anything. I used bananas instead of blueberries though.HollyCrohn'sSCD 12/01/08

[Guest guest]

Hi Holly,

I can't remember if I've made the blueberry muffins, but I have made the lemon cranberry muffins in the same book and my batter was loose also and I resisted the temptation to make more than the 12 in the recipe, so I filled up the cups as equally as I could in the 12 and I got nice big muffins, that I wouldn’t call soggy, but super-too-moist. They would fall apart as I was eating them and I looked like a juggler trying to catch all the pieces as they fell. They tasted great, though. I was going to post for some problem solving, like, add more almond flour? Bake longer? Reduce the liquid?

I have made the banana muffins in same book and added chopped walnuts and they are terrific, not soggy.

So if the great Louisiana Baker would like to comment and help, I'm sure Holly and I would appreciate it. ( Or anyone else for that matter)

We'll have to experiment. We are coming into blueberry season soon and I will try the recipe. Also, if anyone has computed the nutritional stats for some of the recipes being posted, I would appreciate it if you could post them with the recipes, as well.

Thanks,

Terry

Blueberry Muffin problem

I made Blueberry Muffins today for the first time. The recipe was from the Grain Free Gourmet. The batter was very soupy, and the muffins are a bit soggy on the bottom (although still pretty tasty). Also, I came out with 23 muffins, not 12, using standard sized muffin cups. What are other people's experiences with this recipe?This was the first time I used almond flour. My past muffins I used almond butter, and they weren't soggy or anything. I used bananas instead of blueberries though.HollyCrohn'sSCD 12/01/08

[Guest guest]

At 09:40 PM 6/30/2009, you wrote:

So if the great Louisiana Baker

would like to comment and help, I'm sure Holly and I would appreciate it.

( Or anyone else for that matter)

OK, so which recipe from what book are we talking about? (And can I find

which safe place I've stowed my copy of the book IN...?)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 09:40 PM 6/30/2009, you wrote:

So if the great Louisiana Baker

would like to comment and help, I'm sure Holly and I would appreciate it.

( Or anyone else for that matter)

OK, so which recipe from what book are we talking about? (And can I find

which safe place I've stowed my copy of the book IN...?)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 09:40 PM 6/30/2009, you wrote:

So if the great Louisiana Baker

would like to comment and help, I'm sure Holly and I would appreciate it.

( Or anyone else for that matter)

OK, so which recipe from what book are we talking about? (And can I find

which safe place I've stowed my copy of the book IN...?)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

OK, 'Everyday Grain-Free Gourmet" by Jodi Bager and Lass. I made the Lemon Cranberry muffins pg. 52 in my 2008 copyrighted book. If you want me to post the recipe for you to make it easier and you don't have to search, I'd be glad to.

For Holly, I don't see the blueberry muffins in this one, oh, it's in 'Grain-free Gourmet", same authors. Pg 148 in my 2005 copyrighted book.

Let me know if you want me to type the recipe. Thanks!

I'm not adept at tweaking the nut flour recipes yet as I haven't had that much experience with them. I also don't eat a lot of it, so I'm not working with it that often. So I appreciate your input.

Terry

Re: Blueberry Muffin problem

At 09:40 PM 6/30/2009, you wrote:

So if the great Louisiana Baker would like to comment and help, I'm sure Holly and I would appreciate it. ( Or anyone else for that matter)OK, so which recipe from what book are we talking about? (And can I find which safe place I've stowed my copy of the book IN...?)

- Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

Let me know if you want me to

type the recipe. Thanks!

I'm not adept at tweaking the nut flour recipes yet as I haven't had that

much experience with them. I also don't eat a lot of it, so I'm not

working with it that often. So I appreciate your

input.

Terry,

Please do -- and be sure to give due credit. It drives me nuts when I see

people have taken things I've written and posted it on other lists

without acknowledgement of where it came from and who wrote it. (Most

recently, someone " borrowed " my hospital foods

list...)

I did a fair amount with nut flours my first couple of years, but I've

kind of quit since Katrina... my baking schedule got really bollixed up,

except for things like the souffle bread, or for special

occasions.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Hi Marilyn,

I appreciate you looking at these. I do make muffins on occasion as they are great for me to take to work and eat breakfast with a cup of (black) coffee after my first patient in the morning. On the 3 days that I work, I try to find things to eat that are portable, easy and convenient as I work 10 hours, then go home, pick up the munchkins, feed them, bathe, homework, laundry, etc. I am usually exhausted. Muffins are easy to make and freeze.

Lemon-Cranberry Muffins from Everyday Grain-Free by Bager and Lass

12 reg or 30 mini 1. preheat oven 310, line tin with cups

2. Mix wet, add to combined dry ingredients, stir well, mix

2.5 C almond flour in cranberries

0.5 tsp baking soda 3. half fill each cup. Bake~18-20 mins till toothpick

comes out clean.

0.5 tsp salt

1 tsp vanilla

0.5 C honey, warmed

1/3 C freshly squeezed lemon juice

1 C fresh or frozen cranberries, chopped

I found the batter foamed, probably from the reaction of the lemon and bicarb and was very full, foamy and loose. They tasted great, but way too moist--didn't hold up when the paper was removed.

I'm leaving tomorrow for jersey to visit Dad and will try to write. Tonight, I will be up late packing after work, so I'll read, but probabl won't write. In any case, any modifications I make won't be tried 'till after I come back. I'll keep you posted and thanks again in advance.

Everybody have a great 4th of July!

Terry

To: BTVC-SCD From: LouisianaSCDLagniappe@...Date: Tue, 30 Jun 2009 22:53:15 -0500Subject: Re: Blueberry Muffin problem

Let me know if you want me to type the recipe. Thanks!I'm not adept at tweaking the nut flour recipes yet as I haven't had that much experience with them. I also don't eat a lot of it, so I'm not working with it that often. So I appreciate your input. Terry,Please do -- and be sure to give due credit. It drives me nuts when I see people have taken things I've written and posted it on other lists without acknowledgement of where it came from and who wrote it. (Most recently, someone "borrowed" my hospital foods list...)I did a fair amount with nut flours my first couple of years, but I've kind of quit since Katrina... my baking schedule got really bollixed up, except for things like the souffle bread, or for special occasions.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

Hi Marilyn,

I appreciate you looking at these. I do make muffins on occasion as they are great for me to take to work and eat breakfast with a cup of (black) coffee after my first patient in the morning. On the 3 days that I work, I try to find things to eat that are portable, easy and convenient as I work 10 hours, then go home, pick up the munchkins, feed them, bathe, homework, laundry, etc. I am usually exhausted. Muffins are easy to make and freeze.

Lemon-Cranberry Muffins from Everyday Grain-Free by Bager and Lass

12 reg or 30 mini 1. preheat oven 310, line tin with cups

2. Mix wet, add to combined dry ingredients, stir well, mix

2.5 C almond flour in cranberries

0.5 tsp baking soda 3. half fill each cup. Bake~18-20 mins till toothpick

comes out clean.

0.5 tsp salt

1 tsp vanilla

0.5 C honey, warmed

1/3 C freshly squeezed lemon juice

1 C fresh or frozen cranberries, chopped

I found the batter foamed, probably from the reaction of the lemon and bicarb and was very full, foamy and loose. They tasted great, but way too moist--didn't hold up when the paper was removed.

I'm leaving tomorrow for jersey to visit Dad and will try to write. Tonight, I will be up late packing after work, so I'll read, but probabl won't write. In any case, any modifications I make won't be tried 'till after I come back. I'll keep you posted and thanks again in advance.

Everybody have a great 4th of July!

Terry

To: BTVC-SCD From: LouisianaSCDLagniappe@...Date: Tue, 30 Jun 2009 22:53:15 -0500Subject: Re: Blueberry Muffin problem

Let me know if you want me to type the recipe. Thanks!I'm not adept at tweaking the nut flour recipes yet as I haven't had that much experience with them. I also don't eat a lot of it, so I'm not working with it that often. So I appreciate your input. Terry,Please do -- and be sure to give due credit. It drives me nuts when I see people have taken things I've written and posted it on other lists without acknowledgement of where it came from and who wrote it. (Most recently, someone "borrowed" my hospital foods list...)I did a fair amount with nut flours my first couple of years, but I've kind of quit since Katrina... my baking schedule got really bollixed up, except for things like the souffle bread, or for special occasions.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

At 10:38 AM 7/1/2009, you wrote:

In any case, any modifications I

make won't be tried 'till after I come back. I'll keep you posted and

thanks again in advance.

Terry,

Have a great and safe trip!

The thing which catches my attention is that the recipe uses the

Elaine-standard 2.5 cups of almond flour. There's also the standard half

cup of honey. But THEN, there's a 1/3 cup of fresh lemon juice, and

there's no compensation for the added liquid, so I'm not surprised that

the muffins may be turning out very moist.

If tolerated, I would consider using a couple teaspoons of organic lemon

zest and reducing the amount of lemon juice, OR, if zest is not yet

tolerated, I would consider adding an extra half cup of almond flour to

the recipe to help compensate for all the liquid.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 10:38 AM 7/1/2009, you wrote:

In any case, any modifications I

make won't be tried 'till after I come back. I'll keep you posted and

thanks again in advance.

Terry,

Have a great and safe trip!

The thing which catches my attention is that the recipe uses the

Elaine-standard 2.5 cups of almond flour. There's also the standard half

cup of honey. But THEN, there's a 1/3 cup of fresh lemon juice, and

there's no compensation for the added liquid, so I'm not surprised that

the muffins may be turning out very moist.

If tolerated, I would consider using a couple teaspoons of organic lemon

zest and reducing the amount of lemon juice, OR, if zest is not yet

tolerated, I would consider adding an extra half cup of almond flour to

the recipe to help compensate for all the liquid.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 10:38 AM 7/1/2009, you wrote:

In any case, any modifications I

make won't be tried 'till after I come back. I'll keep you posted and

thanks again in advance.

Terry,

Have a great and safe trip!

The thing which catches my attention is that the recipe uses the

Elaine-standard 2.5 cups of almond flour. There's also the standard half

cup of honey. But THEN, there's a 1/3 cup of fresh lemon juice, and

there's no compensation for the added liquid, so I'm not surprised that

the muffins may be turning out very moist.

If tolerated, I would consider using a couple teaspoons of organic lemon

zest and reducing the amount of lemon juice, OR, if zest is not yet

tolerated, I would consider adding an extra half cup of almond flour to

the recipe to help compensate for all the liquid.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Marilyn,

Excellent suggestion--I'll try the zest, because I really loved the lemon flavor, wanted it more lemony and didn't want to add anymore lemon juice. I think I'll be able to tolerate the zest, I'm eating fairly advanced foods.I'll keep you posted.

Have a great anniversary---you already informed us you won't be behaving so have FUN!

Terry

To: BTVC-SCD From: LouisianaSCDLagniappe@...Date: Wed, 1 Jul 2009 11:13:00 -0500Subject: RE: Blueberry Muffin problem

At 10:38 AM 7/1/2009, you wrote:

In any case, any modifications I make won't be tried 'till after I come back. I'll keep you posted and thanks again in advance.Terry,Have a great and safe trip!The thing which catches my attention is that the recipe uses the Elaine-standard 2.5 cups of almond flour. There's also the standard half cup of honey. But THEN, there's a 1/3 cup of fresh lemon juice, and there's no compensation for the added liquid, so I'm not surprised that the muffins may be turning out very moist.If tolerated, I would consider using a couple teaspoons of organic lemon zest and reducing the amount of lemon juice, OR, if zest is not yet tolerated, I would consider adding an extra half cup of almond flour to the recipe to help compensate for all the liquid.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

Marilyn,

Excellent suggestion--I'll try the zest, because I really loved the lemon flavor, wanted it more lemony and didn't want to add anymore lemon juice. I think I'll be able to tolerate the zest, I'm eating fairly advanced foods.I'll keep you posted.

Have a great anniversary---you already informed us you won't be behaving so have FUN!

Terry

To: BTVC-SCD From: LouisianaSCDLagniappe@...Date: Wed, 1 Jul 2009 11:13:00 -0500Subject: RE: Blueberry Muffin problem

At 10:38 AM 7/1/2009, you wrote:

In any case, any modifications I make won't be tried 'till after I come back. I'll keep you posted and thanks again in advance.Terry,Have a great and safe trip!The thing which catches my attention is that the recipe uses the Elaine-standard 2.5 cups of almond flour. There's also the standard half cup of honey. But THEN, there's a 1/3 cup of fresh lemon juice, and there's no compensation for the added liquid, so I'm not surprised that the muffins may be turning out very moist.If tolerated, I would consider using a couple teaspoons of organic lemon zest and reducing the amount of lemon juice, OR, if zest is not yet tolerated, I would consider adding an extra half cup of almond flour to the recipe to help compensate for all the liquid.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

Terry, you could email them and ask them if there was a misprint. Their website says to send it to info@.... Katy

____________________________________________________________

Criminal Lawyers - Click here.

[Guest guest]

Last night I made the blueberry pie from Grain-Free Gourmet. I

made it with fresh blueberries instead of frozen, and didn’t wait for the blueberriy

liguid to reduce as much as I could have or should have. So it needs to be

eaten in a bowl instead of on a plate. J But the taste is fabulous. I

found previously, when making the lemon meringue pie in that same cookbook that

their pie crusts made with almond flour are superb; better than a lot of wheat-flour-based

crusts (though I would leave out the several tablespoons of honey from the

crust; it doesn’t need it, as the almond flour gives it a hint of sweetness

already).

n

From:

BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of enginuity4@...

Sent: Thursday, July 02, 2009 4:12 PM

To: BTVC-SCD

Subject: Re: Blueberry Muffin problem

Hi Holly. I haven't made that muffin recipe,

but I have made the Muffin Mix

muffins from one of the Grain-Free Gourmet books (I have both), with no

problems. I will try to compare the two recipes to see how they differ in

quantities and in ratios of wet to dry ingredients.

I have some almond butter I need to use up, so I would be interested in a

muffin recipe that uses almond butter instead of ground blanched almonds.

Would you please tell me where I can find this recipe? I'm allergic to

bananas, so I would use blueberries.

Thanks.

Ellen in Toronto, Canada

SCD 2008-Mar-17

spookyhurst " wrote inBTVC-SCD

Monday, June 29, 2009 11:04 PM

Subject: Blueberry Muffin problem

>I made Blueberry Muffins today for the first time. The recipe was from the

>Grain Free Gourmet. The batter was very soupy, and the muffins are a bit

>soggy on the bottom (although still pretty tasty). Also, I came out with 23

>muffins, not 12, using standard sized muffin cups. What are other people's

>experiences with this recipe?

>

> This was the first time I used almond flour. My past muffins I used almond

> butter, and they weren't soggy or anything. I used bananas instead of

> blueberries though.

>

> Holly

> Crohn's

> SCD 12/01/08

Checked by

AVG - www.avg.com

Version: 8.5.375 / Virus Database: 270.13.1/2212 - Release Date: 07/03/09

05:53:00

[Guest guest]

To the person allergic to bananas:

How did you know you were allergic to bananas??? I am thinking the baby had a

reaction..threw up after eating them for the second time.

How did you discover the allergy?

Thanks so much for any answers.

>

> Last night I made the blueberry pie from Grain-Free Gourmet. I made it with

> fresh blueberries instead of frozen, and didn't wait for the blueberriy

> liguid to reduce as much as I could have or should have. So it needs to be

> eaten in a bowl instead of on a plate. J But the taste is fabulous. I found

> previously, when making the lemon meringue pie in that same cookbook that

> their pie crusts made with almond flour are superb; better than a lot of

> wheat-flour-based crusts (though I would leave out the several tablespoons

> of honey from the crust; it doesn't need it, as the almond flour gives it a

> hint of sweetness already).

>

>

>

> n

>

>

>

> From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf

> Of enginuity4@...

> Sent: Thursday, July 02, 2009 4:12 PM

> To: BTVC-SCD

> Subject: Re: Blueberry Muffin problem

>

>

>

>

>

>

>

>

> Hi Holly. I haven't made that muffin recipe, but I have made the Muffin Mix

> muffins from one of the Grain-Free Gourmet books (I have both), with no

> problems. I will try to compare the two recipes to see how they differ in

> quantities and in ratios of wet to dry ingredients.

>

> I have some almond butter I need to use up, so I would be interested in a

> muffin recipe that uses almond butter instead of ground blanched almonds.

> Would you please tell me where I can find this recipe? I'm allergic to

> bananas, so I would use blueberries.

>

> Thanks.

>

> Ellen in Toronto, Canada

> SCD 2008-Mar-17

>

> spookyhurst " wrote inBTVC-SCD

> Monday, June 29, 2009 11:04 PM

> Subject: Blueberry Muffin problem

>

> >I made Blueberry Muffins today for the first time. The recipe was from the

> >Grain Free Gourmet. The batter was very soupy, and the muffins are a bit

> >soggy on the bottom (although still pretty tasty). Also, I came out with 23

>

> >muffins, not 12, using standard sized muffin cups. What are other people's

> >experiences with this recipe?

> >

> > This was the first time I used almond flour. My past muffins I used almond

>

> > butter, and they weren't soggy or anything. I used bananas instead of

> > blueberries though.

> >

> > Holly

> > Crohn's

> > SCD 12/01/08

>

>

>

> Checked by AVG - www.avg.com

> Version: 8.5.375 / Virus Database: 270.13.1/2212 - Release Date: 07/03/09

> 05:53:00

>

[Guest guest]

To the person allergic to bananas:

How did you know you were allergic to bananas??? I am thinking the baby had a

reaction..threw up after eating them for the second time.

How did you discover the allergy?

Thanks so much for any answers.

>

> Last night I made the blueberry pie from Grain-Free Gourmet. I made it with

> fresh blueberries instead of frozen, and didn't wait for the blueberriy

> liguid to reduce as much as I could have or should have. So it needs to be

> eaten in a bowl instead of on a plate. J But the taste is fabulous. I found

> previously, when making the lemon meringue pie in that same cookbook that

> their pie crusts made with almond flour are superb; better than a lot of

> wheat-flour-based crusts (though I would leave out the several tablespoons

> of honey from the crust; it doesn't need it, as the almond flour gives it a

> hint of sweetness already).

>

>

>

> n

>

>

>

> From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf

> Of enginuity4@...

> Sent: Thursday, July 02, 2009 4:12 PM

> To: BTVC-SCD

> Subject: Re: Blueberry Muffin problem

>

>

>

>

>

>

>

>

> Hi Holly. I haven't made that muffin recipe, but I have made the Muffin Mix

> muffins from one of the Grain-Free Gourmet books (I have both), with no

> problems. I will try to compare the two recipes to see how they differ in

> quantities and in ratios of wet to dry ingredients.

>

> I have some almond butter I need to use up, so I would be interested in a

> muffin recipe that uses almond butter instead of ground blanched almonds.

> Would you please tell me where I can find this recipe? I'm allergic to

> bananas, so I would use blueberries.

>

> Thanks.

>

> Ellen in Toronto, Canada

> SCD 2008-Mar-17

>

> spookyhurst " wrote inBTVC-SCD

> Monday, June 29, 2009 11:04 PM

> Subject: Blueberry Muffin problem

>

> >I made Blueberry Muffins today for the first time. The recipe was from the

> >Grain Free Gourmet. The batter was very soupy, and the muffins are a bit

> >soggy on the bottom (although still pretty tasty). Also, I came out with 23

>

> >muffins, not 12, using standard sized muffin cups. What are other people's

> >experiences with this recipe?

> >

> > This was the first time I used almond flour. My past muffins I used almond

>

> > butter, and they weren't soggy or anything. I used bananas instead of

> > blueberries though.

> >

> > Holly

> > Crohn's

> > SCD 12/01/08

>

>

>

> Checked by AVG - www.avg.com

> Version: 8.5.375 / Virus Database: 270.13.1/2212 - Release Date: 07/03/09

> 05:53:00

>

[Guest guest]

Hi . I suspected a banana allergy because I became nauseated

whenever I ate any banana. (One of my usual breakfasts at the time was a

bowl of commercially-made plain yogurt with live cultures, into which I

would slice a banana.)

The actual allergy was diagnosed by an allergist, who did scratch tests with

various allergens, including a wide variety of foods. I have been told that

scratch tests results may be in error, but I believe these results. It took

me many years to tolerate the odour of bananas. I don't know whether I will

ever be able to eat bananas again.

Food allergies may be expressed in different ways, including trouble

breathing, skin reactions (such as hives), nausea, migraines, and I forget

what else. My predominant reactions to allergy foods were skin and nausea.

Hope this helps.

Ellen in Toronto, Canada

enginuity4@...>

" littleonesmybabes " wrote in BTVC-SCD >

Saturday, July 04, 2009 10:17 AM

> To the person allergic to bananas:

> How did you know you were allergic to bananas??? I am thinking the baby

> had a reaction..threw up after eating them for the second time.

> How did you discover the allergy?

> Thanks so much for any answers.

>

>

>

>> From: BTVC-SCD [mailto:BTVC-SCD ] On

>> Behalf

>> Of enginuity4@...

>> Sent: Thursday, July 02, 2009 4:12 PM

>> To: BTVC-SCD

>> Subject: Re: Blueberry Muffin problem

>>

>> Hi Holly. I haven't made that muffin recipe, but I have made the Muffin

>> Mix

>> muffins from one of the Grain-Free Gourmet books (I have both), with no

>> problems. I will try to compare the two recipes to see how they differ in

>> quantities and in ratios of wet to dry ingredients.

>>

>> I have some almond butter I need to use up, so I would be interested in a

>> muffin recipe that uses almond butter instead of ground blanched almonds.

>> Would you please tell me where I can find this recipe? I'm allergic to

>> bananas, so I would use blueberries.

>>

>> Thanks.

>>

>> Ellen in Toronto, Canada

>> SCD 2008-Mar-17

>>

>> spookyhurst " wrote inBTVC-SCD

>> Monday, June 29, 2009 11:04 PM

>> Subject: Blueberry Muffin problem

>>

> >

>> > This was the first time I used almond flour. My past muffins I used

>> > almond

>>

>> > butter, and they weren't soggy or anything. I used bananas instead of

>> > blueberries though.

>> >

>> > Holly

>> > Crohn's

>> > SCD 12/01/08

[Guest guest]

Hi . I suspected a banana allergy because I became nauseated

whenever I ate any banana. (One of my usual breakfasts at the time was a

bowl of commercially-made plain yogurt with live cultures, into which I

would slice a banana.)

The actual allergy was diagnosed by an allergist, who did scratch tests with

various allergens, including a wide variety of foods. I have been told that

scratch tests results may be in error, but I believe these results. It took

me many years to tolerate the odour of bananas. I don't know whether I will

ever be able to eat bananas again.

Food allergies may be expressed in different ways, including trouble

breathing, skin reactions (such as hives), nausea, migraines, and I forget

what else. My predominant reactions to allergy foods were skin and nausea.

Hope this helps.

Ellen in Toronto, Canada

enginuity4@...>

" littleonesmybabes " wrote in BTVC-SCD >

Saturday, July 04, 2009 10:17 AM

> To the person allergic to bananas:

> How did you know you were allergic to bananas??? I am thinking the baby

> had a reaction..threw up after eating them for the second time.

> How did you discover the allergy?

> Thanks so much for any answers.

>

>

>

>> From: BTVC-SCD [mailto:BTVC-SCD ] On

>> Behalf

>> Of enginuity4@...

>> Sent: Thursday, July 02, 2009 4:12 PM

>> To: BTVC-SCD

>> Subject: Re: Blueberry Muffin problem

>>

>> Hi Holly. I haven't made that muffin recipe, but I have made the Muffin

>> Mix

>> muffins from one of the Grain-Free Gourmet books (I have both), with no

>> problems. I will try to compare the two recipes to see how they differ in

>> quantities and in ratios of wet to dry ingredients.

>>

>> I have some almond butter I need to use up, so I would be interested in a

>> muffin recipe that uses almond butter instead of ground blanched almonds.

>> Would you please tell me where I can find this recipe? I'm allergic to

>> bananas, so I would use blueberries.

>>

>> Thanks.

>>

>> Ellen in Toronto, Canada

>> SCD 2008-Mar-17

>>

>> spookyhurst " wrote inBTVC-SCD

>> Monday, June 29, 2009 11:04 PM

>> Subject: Blueberry Muffin problem

>>

> >

>> > This was the first time I used almond flour. My past muffins I used

>> > almond

>>

>> > butter, and they weren't soggy or anything. I used bananas instead of

>> > blueberries though.

>> >

>> > Holly

>> > Crohn's

>> > SCD 12/01/08

[Guest guest]

Hi . I suspected a banana allergy because I became nauseated

whenever I ate any banana. (One of my usual breakfasts at the time was a

bowl of commercially-made plain yogurt with live cultures, into which I

would slice a banana.)

The actual allergy was diagnosed by an allergist, who did scratch tests with

various allergens, including a wide variety of foods. I have been told that

scratch tests results may be in error, but I believe these results. It took

me many years to tolerate the odour of bananas. I don't know whether I will

ever be able to eat bananas again.

Food allergies may be expressed in different ways, including trouble

breathing, skin reactions (such as hives), nausea, migraines, and I forget

what else. My predominant reactions to allergy foods were skin and nausea.

Hope this helps.

Ellen in Toronto, Canada

enginuity4@...>

" littleonesmybabes " wrote in BTVC-SCD >

Saturday, July 04, 2009 10:17 AM

> To the person allergic to bananas:

> How did you know you were allergic to bananas??? I am thinking the baby

> had a reaction..threw up after eating them for the second time.

> How did you discover the allergy?

> Thanks so much for any answers.

>

>

>

>> From: BTVC-SCD [mailto:BTVC-SCD ] On

>> Behalf

>> Of enginuity4@...

>> Sent: Thursday, July 02, 2009 4:12 PM

>> To: BTVC-SCD

>> Subject: Re: Blueberry Muffin problem

>>

>> Hi Holly. I haven't made that muffin recipe, but I have made the Muffin

>> Mix

>> muffins from one of the Grain-Free Gourmet books (I have both), with no

>> problems. I will try to compare the two recipes to see how they differ in

>> quantities and in ratios of wet to dry ingredients.

>>

>> I have some almond butter I need to use up, so I would be interested in a

>> muffin recipe that uses almond butter instead of ground blanched almonds.

>> Would you please tell me where I can find this recipe? I'm allergic to

>> bananas, so I would use blueberries.

>>

>> Thanks.

>>

>> Ellen in Toronto, Canada

>> SCD 2008-Mar-17

>>

>> spookyhurst " wrote inBTVC-SCD

>> Monday, June 29, 2009 11:04 PM

>> Subject: Blueberry Muffin problem

>>

> >

>> > This was the first time I used almond flour. My past muffins I used

>> > almond

>>

>> > butter, and they weren't soggy or anything. I used bananas instead of

>> > blueberries though.

>> >

>> > Holly

>> > Crohn's

>> > SCD 12/01/08

[Guest guest]

Ellen,

this is a tremendous help, thank you for answering.

E

>

> Hi . I suspected a banana allergy because I became nauseated

> whenever I ate any banana. (One of my usual breakfasts at the time was a

> bowl of commercially-made plain yogurt with live cultures, into which I

> would slice a banana.)

>

> The actual allergy was diagnosed by an allergist, who did scratch tests with

> various allergens, including a wide variety of foods. I have been told that

> scratch tests results may be in error, but I believe these results. It took

> me many years to tolerate the odour of bananas. I don't know whether I will

> ever be able to eat bananas again.

>

> Food allergies may be expressed in different ways, including trouble

> breathing, skin reactions (such as hives), nausea, migraines, and I forget

> what else. My predominant reactions to allergy foods were skin and nausea.

>

> Hope this helps.

>

> Ellen in Toronto, Canada

>

>

>

> " littleonesmybabes " wrote in BTVC-SCD >

> Saturday, July 04, 2009 10:17 AM

>

>

> > To the person allergic to bananas:

> > How did you know you were allergic to bananas??? I am thinking the baby

> > had a reaction..threw up after eating them for the second time.

> > How did you discover the allergy?

> > Thanks so much for any answers.

> >

> >

> >

> >> From: BTVC-SCD [mailto:BTVC-SCD ] On

> >> Behalf

> >> Of enginuity4@

> >> Sent: Thursday, July 02, 2009 4:12 PM

> >> To: BTVC-SCD

> >> Subject: Re: Blueberry Muffin problem

> >>

>

> >> Hi Holly. I haven't made that muffin recipe, but I have made the Muffin

> >> Mix

> >> muffins from one of the Grain-Free Gourmet books (I have both), with no

> >> problems. I will try to compare the two recipes to see how they differ in

> >> quantities and in ratios of wet to dry ingredients.

> >>

> >> I have some almond butter I need to use up, so I would be interested in a

> >> muffin recipe that uses almond butter instead of ground blanched almonds.

> >> Would you please tell me where I can find this recipe? I'm allergic to

> >> bananas, so I would use blueberries.

> >>

> >> Thanks.

> >>

> >> Ellen in Toronto, Canada

> >> SCD 2008-Mar-17

> >>

> >> spookyhurst " wrote inBTVC-SCD

> >> Monday, June 29, 2009 11:04 PM

> >> Subject: Blueberry Muffin problem

> >>

> > >

> >> > This was the first time I used almond flour. My past muffins I used

> >> > almond

> >>

> >> > butter, and they weren't soggy or anything. I used bananas instead of

> >> > blueberries though.

> >> >

> >> > Holly

> >> > Crohn's

> >> > SCD 12/01/08

>