Wednesday, October 28, 2009

Gluten Free Pumpkin Teff Almond Spice Muffins

Wow that's a mouthful. But these muffins are packed with healthy ingredients. I was looking for a good fall recipe for some muffins for the kids lunches tomorrow. I just love pumpkin. These are packed with some wonderful flours. Try it! I know you will like them.

Gluten Free Pumpkin Teff Almond Spice Muffins

• 1 1/2 cups gluten-free all purpose flour
• 1/2 cup almond flour
• 1/2 cup teff flour
• 1/2 cup white rice flour
• 1/2 tsp. xanthan gum
• 1 tbsp. baking powder
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. freshly grated nutmeg
• 1 c brown sugar
• 2 eggs, beaten
• 1 c rice milk
• 1/4 c (1/2 stick) dairy-free margarine, melted
• 1 c canned pumpkin purée or cooked puréed pumpkin

1. Preheat oven to 350 F.

2. In a bowl, combine all flours, xanthan gum, baking powder, spices, and sugar.

3. Make a well in the center of the dry ingredients and add eggs, milk, and margarine. Fold to mix, then fold in pumpkin. Mix until ingredients are barely combined and the dry ingredients are wet.

4. Fill 18 lined muffin tins about 2/3 of the way full. (If you prefer not to line them, you can grease the tin, or use a silicon muffin pan.)

5. Bake for about 20-25 minutes, or until muffins are browned and a toothpick inserted in the center of a muffin comes out clean. Allow muffins to cool before removing.


Patty Mullins said...

I've been looking for a good fall recipe myself. These sound really good... I may have to give this recipe a try! Thanks for sharing!

Pam said...

Those look amazingly good!

tatima said...

We just made these and they are excellent! Not too sweet and not too spicy for the kids. I love how moist they are, and incorporate almond flour and teff for a little good protein - yet a non GF person would never know the difference.