Zanne's Page

Hello Zanne! 

Here is the "recipe" I gave my sister for the gluten-free pumpkin ginger muffins.  As I mentioned in the post, I'm more of a throw things into the bowl rather than measure type of gal.  I did find inspiration from the recipe here http://glugleglutenfree.com/gluten-free-pumpkin-muffins/  , but I did a few things differently....

Dry ingredients: 

- 1 2/3 cup flour (I used about a cup sorghum flour and a little bit of potato starch and some quinoa flour to get to the additional 2/3....its what I had in the cupboard)

- 1 tsp baking soda

- Dash of salt

- Dashes of cinnamon, nutmeg, cloves and cardamom....more or less given how much I like the flavor of each

Wet Ingredients:

- 1 2/3 cup cooked and mashed pumpkin or squash (I used butternut and a delicata)

- 2 eggs

- About a Tbsp of flax seeds mixed with a little water (a binding agent like the eggs or can do another egg)

- A big spoonful of honey

- Chopped walnuts

Directions:

1) Preheat oven to 350
2) Mix dry ingredients

3) BEAT the eggs...get them nice and fluffy.  (This is my own added step as it makes the muffins extra super duper fluffy!)

4) Stir in other "wet" ingredients in with eggs.  Add wet bowl into dry bowl.

5) Grease muffin tin and bake 20 - 30 minutes.  

****These are more like breakfast muffins than sweet treats.  They are delicious though given the relative few I have left after a day spent mostly indoors thanks to the snow storm outside! 

Let me know how they turn out if you go ahead and make them!  Have fun! 

Hope you enjoy your journey, Zanne!