These muffins are a perfect treat on a cold winter's morning.  Not only are they delicious, but they are also gluten and dairy free.  Great for those on an elimination diet!

Very Blueberry Muffins

1/3 cup light oil
1 ½ cup brown rice flour
1/3 cup honey
½ teaspoon cream of tartar
¼ teaspoon baking soda
1/3 cup applesauce             
½ teaspoon salt
1/3 cup orange juice
2/3 cup blueberries
½ teaspoon grated orange rind

I came across this awesome recipe from the Healthy Foodie.  The buckwheat can be served cooled or slightly warmed.  And best of all, this recipe is gluten free!

Buckwheat is great substitute for gluten grains.  Buckwheat is high in magnesium, which helps relax smooth muscles such as blood vessels.  In fact, diets that contain buckwheat have been linked to lowered risk of developing high cholesterol and high blood pressure.  Buckwheat is also associated with better blood sugar control and is helpful in the management of diabetes.

4 lb corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon dry English mustard
large sprig fresh thyme and some parsley stalks, tied together
1 cabbage
salt and freshly ground pepper

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.

Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.