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.

5 bouquets of wildflowers (Comment here):

Pamela said...

hey stranger....
nice to see you light up

Donetta said...

This sounds good. I'll have to try some. It is nice to see you around. Happy Thanksgiving

Mountain Heather said...

It's so nice to hear from you again. Thanks for sharing your recipe.

~yolanda said...

Hello! I was thinking of making bags for the children and thought of you. Are you making new bags this year, or do you use the same bags each year?

La Tea Dah said...

Wow, I came to visit (again) and this time you were here! Yippee! I've missed you in blogland. I hope all is well with you and that you have a delightful holiday!