An easy gluten free muffin and a great use for extra pumpkin left from pie-making.
Ingredients:
1 cup all-purpose gluten free baking flour (such as Bob's Red Mill)
3/4 tsp xanthan gum
2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp salt
4 T shortening (Earth Balance Spread, butter etc)
1 egg
4 oz evaporated milk
1c pumpkin
1 1/2 tsp vanilla
1/2 c raisins
Instructions:
Heat oven to 400 degrees.
Mix flour and spices. Cut fat into flour until it resembles coarse sand. Mix other ingredients and combine with flour. Use cup liners, silicon pan or cooking spray for muffin tin. Pour mixture into tin. Sprinkle tops with 1T sugar mixed with 1 tsp cinnamon and 1/2 tsp nutmeg. Bake 20 minutes.
Makes one dozen muffins
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4 comments:
These are such a pretty color; I bet they would be good with coconut milk, too!
that's a good idea. i think it might try them with coconut flour, too!
Do you mean gluten free baking flour - not powder?
If so, these look yum.
oops--
all purpose gluten free FLOUR....sigh....i proofread and yet, i miss stuff!
thanks, susan
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