Wednesday, January 23, 2008

Good breakfast muffins!

Pumpkin Raisin Muffins:

Preheat oven to 350 degrees F

1 1/3 cup rice flour
2/3 cup tapioca flour
1/4 tsp xanthan gum
2 teaspoons baking soda
1/2 teaspoon salt
3 *units* egg replacer (depends on the brand of egg replacer. 1 unit = the mount needed to equal one egg)
1/2 cup apple juice
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
2 cups canned pumpkin
1 cup sugar
1/2 cup canola oil
2/3 cup raisins (or nuts/seeds or a mixture)

Mix dry ingredients together. Add wet ingredients and stir until evenly blended. Bake in a lightly greased or non-stick muffin pan approx. 25 mins (until toothpick comes out clean). Makes 1 dozen muffins.

1 comment:

arfy said...

A pretty good variation on this recipe is to use only 1 Tbsp egg replacer with the dry ingredients. Then prepare 2 Tbsp of ground flax seed with 1/3 cup boiling water. Wisk until a gooey and even consistency. Then let cool and add along with the wet ingredients. You might need to use a little bit less liquid to even out the moisture level too. My husband likes the taste better this way.