Sad, sad news. I found out I'm allergic to wheat. Like legitimately allergic, I'm not trying (or wanting) to jump on the gluten-free bandwagon.
With an allergy to wheat, I can still have items containing rye, just not foods with "wheat" in the ingredients. What is interesting about food allergies is that you can train your body over time to tolerate certain amounts, with appropriate guidance of course.
Finding out about this wasn't all bad. I'm taking it as a challenge to learn what my patients have to go through when they find out about new allergies or intolerances. So you know what that means....experimenting with gluten-free flours! My kind of fun!
Muffins are one of my all-time favorite baked goods. As long as you have a good base recipes, you can add whatever you like to them and they'll almost always turn out delicious and beautiful. Some people say muffins are just ugly cupcakes, and sometimes they can end up that way. This recipe has all the yumminess of one of those "cupcake-muffins" without the guilt. Low-fat, whole-grain, and fiber-rich - what's not to love?
