Allergen-Free Pumpkin Chocolate Chip Muffins

Tuesday, September 23, 2008

Allergen-Free Pumpkin Chocolate Chip Muffins
(Adapted From Pamela J. Compart and Dano Laake)

3 ½ Cups Gluten Free Flour Blend – Bobs Red Mill
½ Teaspoon Xanthan Gum
3 Cups Raw Turbinado Cane Sugar
2 Teaspoons Cinnamon
1 ½ teaspoons Salt
2 Teaspoons Baking Soda
1 Cup Canola Oil
2/3 Cup Water
1 Teaspoon Vanilla
1 Can (15 oz) Organic Pumpkin Puree
2 Eggs Beaten
10 Ounces Gluten-Free, Dairy-Free Mini Semisweet Chocolate Chips (Enjoy Life Foods Brand)

Preheat oven to 350 degrees. Combine flour blend, xanthan gum, sugar, cinnamon, nutmeg, salt, and baking soda in a large bowl. In a separate bowl, combine oil, water, vanilla, pumpkin and eggs. Combine the dry and wet mixtures thoroughly. Add the chocolate chips, if using.

Divide the batter equally among three 8x4 inch loaf pans, or two 12-compartment muffin pans that have been sprayed with nonstick spay, or in mini muffin pans or a combination of any of them. Bake loaves for 40-45 minutes or until when toothpick inserted in center comes out clean. Bake muffins for 30-40 minutes or until when toothpick inserted in center comes out clean, the loaves/muffins are done. Cool completely before cutting and serving.

Makes 3 loaves or 24 muffins or 48 mini muffins
Freezes wonderfully!

Great Grains Muffins

Tuesday, August 19, 2008

Great Grains Muffins

(Baking From My Home to Yours by Dorie Greenspan)

1 cup All-Purpose Flour

1/3 cup Whole Wheat Flour

1/3 cup Yellow Cornmeal

1/3 cup Old Fashioned Oats

1/4 cup Sugar (I used 1/3 cup)

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup Buttermilk

1/3 cup pure maple syrup

2 large Eggs

1 Stick (8 tablespoons) unsalted butter, melted and cooled

3/4 cup dried fruit of any kind (raisins, cranberries, cherries, prunes etc. cut up as necessary) and/or chopped nuts (optional)

Directions:

1. Center a rack in the oven and preheat the oven to 400 degrees. Butter or spray the 12 molds in a regular-size muffin pan or fit molds with paper muffin cups. Place the muffin pan on a large baking sheet.

2. In a large bowl, whisk together the flours, cornmeal, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, maple syrup, eggs and melted butter. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - if the batter is a bit lumpy, that's fine. Stir in the fruit or nuts, if you are using them. Divide the batter evenly among the muffin cups.

3. Bake for 18-20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for a minute, then carefully lift each muffin out of its mold and onto the rack to cool.

Storing: These are best warm right out of the oven, although they're delicious the next day, particularly if you split and toast them and serve with some butter and jam. They will keep wrapped airtight in the freezer for up to two months. Rewarm in a 350 degree oven, if you'd like, or split and toast them.