This recipe is NOT mine, but I'm posting it because I found it in a really round a bout way, so just "googling" it wouldn't work. It's delicious! I made these today for the second time and they were just as delicious and fail-proof as the first batch from a few months ago! They are moist and packed full of protein. The teff and almond flour stand alone as protein, but then adding in the "all-purpose" flour (I use Bob's Red Mill) flour adds whatever protein that flour mix contains. They are easy to make, despite the plethora of ingredients they call for. They freeze PERFECTLY! The last batch I made kept in the freezer for nearly a month and I just took out one or two muffins and nuked them for 30 seconds or so. They don't get tough once thawed and micro'ed and are fantastic with honey on them! They are best hot out of the oven, but I've eaten my fair share of them at room temperature and been pleased enough! :)
Sift together:
1 1/2 cups gluten-free flour blend (*see ingredient note at bottom)
1/2 cup almond flour or amaranth flour
1/2 cup teff flour
1/2 cup white rice flour
1 & 1/2 tsp. xanthan gum
1 tbsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1 c brown sugar
Add in:
2 eggs
1 c milk
1/4 c butter-melted
1 c canned pumpkin purée or cooked puréed pumpkin
Blend it all well and fill greased muffin cups about 2/3 full. They don't raise a whole lot, so I usually just about fill the muffin cup up.
Bake at 350 for 20-25 minutes until golden brown and toothpick comes out clean.
*if using an all-purpose flour that already contains Xanthum gum, cut out 1 tsp of the xanthum gum the recipe calls for.
No comments:
Post a Comment