1/2 cup honey
2 eggs (beaten)
1/2 t. vanilla
1/2 t. baking soda
300' for 18-22 minutes.
makes 12
* For other wheatless/sugarless recipies go to www.pecanbread.com or http://www.scdrecipe.com/.
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About Me
- Michelle O'Neil
- I've written for Literary Mama,The Imperfect Parent,Cool Cleveland,The Mad as Hell Club and the anthologies pictured below. I'm also a contributor to Hopeful Parents. In recent former lives, I worked in radio news and as a registered nurse. I blog about one Hot Toddy,two great kiddos,spirituality, autism and whatever else tickles me. Our daughter Riley is nine and has Asperger's,our son Seth is seven. Thanks for stopping! Make yourself at home.
Anthologies I've contributed to:
Countdown to Riley's Service Dog
I support gay marriage
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- 4 Paws for Kheira
- Author Mom With Dogs
- Carnal Zen
- Changing Trains
- Charlie the North Star Dog
- Courtney Sheinmel
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- The Pioneer Woman
- This Mom
- Working With Words
- Writer Unboxed
5 comments:
I ate wheat (and dairy and citrus and sugar and fermented)- free for 3 years (candida) and I used to make those muffins regularly. I used to have the recipe memorized.
I think I'll whip some up for my kids!
Bless you! My kids will thank you, too. What a wonderful start to my weekend.
Sounds delicious.
Never had these, they sound great. Please do tell, what do I do with the "batter"? Drop in tablesponns on a parchment lined cookie sheet? Spoon to fill muffin tins halfway? Other?
-e-
I spoon them into paper muffin liners in a muffin tin. I fill them a little less than halfway. They puff up pretty good.
Sometimes I use just a tad less than 1/2 t. of baking soda as well.
Enjoy!
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