I am heading to the Weston Price Conference this week and am making some food to take along. They have fabulous food and I will enjoy not cooking but you get those early morning and late evening munchies. :)
I used to make these muffins when I was working. I would pop them in my travel bag and eat them for snacks or breakfast. But now I am gluten free and that means I had to convert it. No big deal for me anymore. Bring it on! So here is the final product and they turned out great!!
Wonderful Pumpkin Bran Muffins
1 Cup Rice Bran
2 Tbs Flax Meal
3/4 Cup Gluten Free Flour Mix
2 tsp Baking Powder
1 tsp Pumpkin Pie Spice
1/2 tsp Nutmeg
1 tsp Cinnamon
1/4 tsp Salt
1/2 Cup Molasses
1/4 Cup Honey
1 Cup Puree Canned Pumpkin
1/2 Cup Coconut Milk (I used So Delicious - you could also use regular milk)
2 Eggs
4 Tbs Unsweetened Applesauce
1/4 - 1/2 cup Raisins (softened in hot water)
Preheat the oven to 425 degrees
In a large bowl combine rice bran, flax meal, flour, baking powder and spices, salt.
In the mixing bowl combine the rest of the ingredients and blend. Slowly add the dry ingredients to the wet until well mixed. Mix in raisins. Spray or line 12 muffin cups and fill with mixture.
Bake 20 mins or until toothpick comes out clean.
Enjoy!!
Stephanie
2 comments:
Gluten-free pumpkin pie muffins? That's what I'm talking about! And it's another great way to use my favorite new dairy-free beverage, So Delicious coconut milk, too! I can't get enough of that stuff!
Yumm!
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