Instructions: These muffins are awesome. Even if youre not into health food, these are

probably going to be pretty tasty to you too! Very moist and sweet, with lots
of texture. Kamut is a fantastic flour with a more delicate flavor than whole
wheat. It is an excellent flour to use in place of whole wheat for children
under two whose digestive tracts are not really ready for wheat (will help avoid
uneccessary allergies). Try these muffins on your small children!

[Make sure you towel dry the zucchini, or the dough will be too wet.

Gretchen]

To cook quinoa, simmer 3 T. dry quinoa in 6 T. water 20 minutes. Mix all the wet ingredients thoroughly and gently. Stir in the cooked quinoa.

In a
separate bowl, sift together the flour, baking powder and sea salt.

Preheat oven to 375 degrees. Lightly oil muffin pan and dust with flour.

Combine wet and dry ingredients thoroughly until a slightly stiff but stirrable batter forms. Fold in raisins or nuts, if using. Scoop batter immediately into pan .

Bake 20-40 minutes ( mine took 25 minutes), until toothpick comes out clean.

Cool in pan 15 minutes..

For Bread: Oil large loaf pan and line bottom with wax paper. Dust with flour.

Scoop batter into pan and smooth. Bake at 350 degrees 55-60 minutes or until
bread is lightly browned and toothpick comes out clean. Cool bread 15 minutes
in pan before removing and slicing.

* Instead of kamut flour, you may use oat flour if 2 tsp. guar gum is also
added.

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