Monday, January 23, 2012

Pumpkin Muffins

OK. Any time I post a recipe now, you can assume it's wheat/egg/sugar free/cow's milk free, made with all organic ingredients, from sustainable and healthy packages. Because that's how I roll now. Whether I want to, or not.

After much experimentation with The Muffin Formula, I have perfected one recipe. Muffins are easy for breakfasts or snacks, and that's why I've missed them.

This makes a moist and spicy muffin that is just sweet enough.

Dry stuff:
1 1/2 cups Bob's Red Mill All Purpose Gluten Free Baking Flour
1/2 cup buckwheat flour
2 t baking soda
1/2 cup coconut sap sugar
1/2 cup chopped walnuts

1 t ground ginger
1 t cinnamon
1 t nutmeg

Wet stuff:

3/4 cup soy milk
1/4 cup coconut oil
1/4 cup applesauce (to replace an egg)
1 cup pureed canned pumpkin

Pre-heat your oven to 400. Line a muffin tin with paper muffin cups. Mix the dry stuff together in a big bowl. Mix the wet stuff together in a separate bowl and then add it to the bowl with the dry stuff. Mix well and fill the muffin cups a little fuller than you normally would (because these don't rise as much as other muffins). Bake for 20 minutes, or until you can insert a fork in a muffin and have it come out clean.

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