Breakfast Muffin (Wheat Allergy) Make an Appointment Ask a Question Search Conditions An easy breakfast recipe for those who have an allergy to wheat products. Ingredients1/3 cup quinoa plus 2 tablespoons quinoa (may also use rice flour)3 teaspoons sugarPinch salt½ teaspoon baking powder1 ½ oz. milk1 ½ teaspoons oil1 egg DirectionsMix all ingredients using a spoon so that all of the product can be taken off.Line a muffin pan with foil or paper muffin liners. Spray the liners with a non-stick cooking spray, such as Pam.Fill each muffin section in the pan with the mix, about 3/4 fullBake at 350° degrees for 25 minutes. Nutrition InformationMakes 3 muffins - may be doubled for a 6-count muffin pan*If you have a soy allergy, use this same recipe. If you have a milk allergy, substitute 1 ½ oz. soy milk for the milk. This information has been approved by Clinical Nutrition Services (July 2010). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.