Monday, November 24, 2008

Muffins for an Autumn Evening

I know it looks like I've totally abandoned this blog. Maybe I have, but then again, maybe not. And in case you are wondering, I'm healthy and happy, and filling my days and evenings with so many interesting activities that I have decided that blogging is a lesser priority.

I made some gluten free and dairy free, healthful Pumpkin Muffins this past weekend that some of my readers may wish to make this week of Thankfulness-to-God-and-Grateful-Giving. The original recipe came from the Vegan-and-Gluten-Free Yahoo group. I adapted the recipe and changed the amounts quite a bit to suit my needs. If I know who invented the original recipe, I would love to give credit to them because it was a really successful foundation to my batch of pumpkin muffins. They were served at a cozy evening soup supper to a group of 8, and then quickly made up again the following evening for a group of 12. I'd share a photograph, but the muffins were all eaten, and I won't be able to get more ingredients until tomorrow.

Pumpkin Muffins

Puree, in a blender, the following ingredients until smooth and creamy:

1/4 cup soy milk or rice milk or water
one 15 oz (425 g) can pumpkin
1/3 cup oil
1/3 cup honey
1 tsp nutmeg
1 tsp cinnamon
1/4 tsp salt

In a large bowl, combine and mix together:

2 cups of gluten free flour (I used 1 c. oat flour made from gluten free oats ground in the blender, 1/2 c. corn flour, 2 TBSP garbonzo/fava flour in a 1/2 cup measure, fill the rest of the way with sorghum flour. Use something else if you don’t have any of these.)
1/2 cup flaxseed (linseed) meal (grind whole flax seeds in a blender)
1 tsp baking soda (bicarbonate of soda)
1 tsp GF baking powder
1/3 cup raisins (sultanas)
1/3 cup chopped walnuts or pecans

Make a "well" in the dry ingredients. Add the pumpkin mixture to the flour
mixture and blend until moistened. Spoon into a greased muffin pan. I found I could mound the dough up a little higher then the edge of the muffin cup, and they didn’t run away.

Bake at 350 F (175 C) for 25 - 30 minutes.

Makes 12 muffins.