So here is my first attempt at one of Myra's specialties. I have been a bit obsessed with her muffins and so here are mine. They came out quite tasty. Be prepared however, for the consistency is not light and fluffy. Think more along the lines of healthy muffins!

MUFFINS

2c barley flour
1c spelt flour
1c rice flour
1c amaranth flour

2 large handfuls of raisins
3 bananas
12oz apple sauce
2 handfuls of peeled almonds
1 papaya (optional)
tsp nutmeg
tsp clove

OR TRY FOR DRY INGREDIENTS
1c barley flour
1c oat flour
2c spelt
1c rice four
1/2c flax meal

OR TRY GINGER PEAR MUFFINS
1 1/2 c cooked rice
3c spelt
2c brown rice flour
2 to 3c barley flour
1/2c amaranth
2 tsp salt

23oz Apple-apricot sauce
tbs fresh grated ginger
3 pears sliced into small pieces
3 bananas
1 handful of raisins

To peel the almonds, soak them in hot water - loosening the skins so that they come off easily. Mix the dry ingredients into the bowl. Add the remaining ingredients and mix. It tastes better if you use your hands to mix the dough - but if you do use your whole hands and not too much fingers...you want the dough to retain as much air as possible. Since we are not using yeast or baking powder the more air in the dough the better as it allows the muffins to rise a bit and gives them a lighter, fluffier feel.

Then add water - use your best judgment when determining the amount of water. The dough should hold together pretty well, but all the four should be absorbed.

Cover the bowl with a towel and let sit for 8 HOURS.

Spoon the dough into muffin pan. Heat oven at 350 degrees. Bake about 13 minutes or until desired consistency.

Enjoy!

NOTE: you can add whatever kinds of fruits and nuts that you wish. This is a very flexible recipe, so have fun with it!