As anyone with food allergies will know, finding enough food for a satisfied stomach is pretty difficult. My sister has only recently found a complete solution to her stomach troubles, and it’s taken all gluten, dairy, and high-fructose corn syrup based products out of her diet. In an effort to provide balance, I looked more closely at the recipe for my cinnamon muffins and started to replace the ingredients.
I should start by saying that I still use eggs here; sis can’t have them on their own, but used in baking has been just fine. I would also recommend close scrutiny when selecting the special diet items; most department store brands sneak in sugars and additives. Fresh Direct or Whole Foods in the US are your best bets. Not wanting to use this blog for schilling, I’ve decided to put the brand names in this recipe so that you can get exactly the same results.
Tea and Kates 