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Pumpkin Muffins
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Recipe from “Gluten-Free Baking Classics“ by Annalise Roberts, Surrey Books, 2006 (a book filled with delicious gluten-free recipes- although most recipes are high in refined sugar). This version is modified to use regular ingredients & reduce fat.
I usually make about 3 dozen mini-muffins, but you can also make 1 dozen regular size muffins or 3 5x3-inch loaves.
1 3/4 cups whole wheat flour
2/3 cup granulated sugar**
1 tsp baking soda
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1/4 cup water
1/3 cup applesauce
2 Tbl canola oil
2 Tbl molasses
1 cup pumpkin puree***
***I made these muffins once with pumpkin pie mix instead of pure pumpkin and I just decreased the sugar to about 1/2 cup and omited most of the spices (except about 1/4 tsp - 1/3 tsp cinnamon) because they are already in the mix. Just look at the ingredient list on the tin.
1. Preheat oven to 350 degrees F. Spray muffin tins or loaf pans lightly with cooking spray.
2. Mix flour, sugar, baking soda, salt, baking powder, cinnamon, nutmeg, ginger and cloves together in large mixing bowl.
3. Combine eggs, water, oil, molasses and pumpkin in a separate bowl. Whisk to blend.
4. Pour the wet ingredients into the dry and mix until well blended. Do not over beat.
5. Pour batter evenly into pans and bake 12 minutes for mini-muffins (20-25 min for regular size muffins; 45-55 minutes for loaves) or until toothpick inserted in centre comes out clean.
6. Remove muffins from pans immediately and cool completely on rack. (Cool loaves in pans for about 5 - 10 minutes and then remove to cool completely on rack).
These muffins freeze well. Cool and then store in air-tight container or ziplock bag in freezer.
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Daisy - Mum to M (July 2005) and T (July 2009)
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