Thursday, January 31, 2013

Pumpkin Muffins - Gluten Free

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Gluten Free Pumpkin Muffins:        
        3 Eggs
         2 Tbl. Molasses
         1 can (15 ounces) Pumpkin Puree
         1 3/4 cups Gluten Free Home Made Flour Mix or use any Gluten Free Mix
         (***Recipe down below***)
         1 cup Sugar
          2 tsp. Baking Powder
         1/2 tsp.  Xanthan Gum
         1/2 tsp. Salt
          2 tsp. Pumpkin Pie Spice
         1/2 cup soft Butter
         1 1/4  cups Raisins (Optional)

Preheat the oven to 375°F.
Grease a 12-cup muffin pan, or line the pan with muffin paper liners
Whisk together the eggs, molasses, and pumpkin puree. Set aside.
Whisk together the gluten-free flour, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice in Kitchenaid bowl.
Using the Paddle, Add the soft butter, (that has been cut into cubes) until evenly crumbly. The mixture will look like coarse sand.
Add the egg mixture a bit at a time, beating well after each addition. Beat for 1 to 2 minutes, until the mixture is fluffy.
Fold in the Raisins with a Rubber Spatula
Use an ice cream Scoop to measure out the batter
Let the muffins rest for 10 minutes.
Bake the muffins for 24-30 minutes, until the middle springs back when lightly touched. I used a Digital Thermometer. When the Muffins reached an internal temperature of 205* they are done.
Remove from the oven and let rest for 5 minutes before removing from the pan. Cool on a wire wrack.
I froze the left over muffins in a container.
Made 12- 16 muffins

***Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick breads and biscuits
I got this recipe at the Gluten Free Expo

2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Potato Starch
2/3 Cup Bob's Red Mill Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well. (Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

Bob's Red Mill Flours:

I adapted this recipe from King Arthur Gluten Free Flour

Kitchenaid Mixer:

Canon PowerShot SX230 HS

Corel ~ Videostudio ProX4 Professional Video Editing Software
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