Although raisins by themselves are acidic, they can be used in recipes like this one, or in cereal with milk or with oatmeal, because the other ingredients act as a buffer for the acidity.
2 tablespoons dark raisins or dried non-citrus fruit of your choice
1⁄4 cup whole milk (you can use lower-fat milk if you desire)
1⁄3 cup yogurt
1 tablespoon milled flax seed (if you can't find milled flax seed, buy whole flax seed and grind it in a spice mill or coffee grinder)
3 tablespoons brown sugar
1⁄3 cup bran cereal
1⁄2 cup all-purpose flour
1-1⁄2 teaspoon baking powder
Salt to taste
1⁄2 Golden Delicious or Gala apple (washed and grated, with the skin)
1. Bring the milk to a boil in a small saucepan and pour over the raisins.
2. In a bowl, combine the flax seed, sugar, cereal, flour, baking powder and salt. Set aside.
3. In a separate bowl, whisk the egg, apple, milk mixture and yogurt.
4. Add the egg mixture to the dry ingredients with a whisk.
5. Pour mixture into muffin molds that have been buttered or sprayed with a non-stick spray or lined with paper cups.
6. Cook at 350°F for 15 to 20 minutes.The muffins are ready when the tops expand and the fissures turn golden brown as the mixture caramelizes.
7. Extra muffins can be frozen in a plastic bag. To reheat, cut in half and heat in the oven until golden brown, or use them to make French toast.
Serves: 4 (1 muffin per serving)
Nutritional information per serving: Calories 171, Protein 5g, Carbohydrates 35g, Fat 3g
Recipe from Dropping Acid: The Reflux Diet Cookbook & Cure by Jamie Koufman, M.D., Jordan Stern, M.D., and French master chef Mark Bauer. Used with permission.