More baking was done this weekend even though it was in the 80's. I made blueberry buckwheat muffins from the Allergy and Candida Cooking Made Easy. These muffins are dairy free, egg free, gluten free and oh sugar free too. They don't get any healthier than that.
Some of the other recipes in the cookbook called for eggs but not this one. I was a little worried about the outcome given the ingredients. My first thought was that they would be dense and dry.
I followed the directions exactly with the exception of the oil. It called for safflower oil but I substituted sesame oil since I didn't have any safflower. Some of the other recipes used sesame oil so I hoped that the substitution would be ok. The batter was very dark, almost black.
I put them in the oven on convection and checked them after 20 minutes. I noticed they all cracked a bit on the top but they did rise quite a bit. The cracking made me think they might be over cooked and dry. I let them cool for a few minutes before taking them out of the muffin tin which was no problem. I cut into one while it was still warm and slathered some coconut butter on it and it was actually moist and pretty tasty. I ate another and had to stop myself from eating more.
I made a dozen so I put the rest of them in the freezer. The test would be how they taste after being frozen. I brought a couple of frozen muffins to work and just let them thaw at room temperature. By the time I was ready for a snack they were thawed. I again smothered them with coconut butter and again was surprised they weren't dry. The cookbook recommends thawing in the microwave but I haven't tried that yet. Thawing at room temperature seemed to work pretty well.