Lew's Organic Gluten-Free Protein Muffin Recipe - No Dairy, Sugar, Wheat, or Yeast

I was under the impression that gluten was partly responsible for the rise. Since the muffins are gluten-free, I used an egg instead of a lecithin substitute. Looks like egg has more to do with the rise than gluten since rise was fine. In a study, corn was found to have the greatest quantity of lutein. Another study found the greatest quantities of lutein and zeaxanthin in egg yolk. Both lutein and zeaxanthin are great if you want to avoid age related macular degeneration(ARMD). Buckwheat is the best source of protein in the entire plant kingdom and contains all eight essential amino acids. Surprising how tastey these turned out.

• 1 & 1/4 cups Organic Whole Grain Yellow Corn Meal
• 1 cup Organic Buckwheat Flour
  
• 1 tablespoon Aluminum-Free Baking Powder
• 1 & 1/4 cups + 3 tablespoons Unsweetened Organic Almond Milk (vanila)
• 1 large Organic Egg
• 1/2 teaspoon Celtic Sea Salt Celtic Sea Salt from Apothecary Herbs
• 1/4 cup Organic Unsweetened Applesauce
  

Makes 12 regular sized muffins. Fill each baking cup to about a 1/4 inch from the top with batter. Preheating the oven to 425 degrees will help them rise. After placing them in the oven, lower to 350 degrees and bake for about 20 minutes. If you put your muffins in the refrigerator, they will lose their freshness faster than leaving them out. If you want to keep your muffins longer than 2 days, freeze them within 24 hours, but allow them to cool first.