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Рецепт Gluten Free Pumpkin Muffins

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3 голоса | 5050 визитов

This recipe is another one I adapted from my childhood. This latest gluten free incantation is simple, tasty, and thanks to the beloved pumpkin – really moist. If you are making this recipe in the United States – use unsweetened canned pumpkin. These quick, easy muffins can be prepared in less than 10 minutes and are totally scrumptious!

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Порций: 8
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Cost per serving $1.00 view details

Инструкции

  1. Sift flours, baking powder, baking soda, xanthan, salt and spices in a bowl and stir together mixing evenly.
  2. Break an egg into the mixer and gradually add in the oil, milk, and then the pumpkin, until mixed through.
  3. Add in the dry ingredients and mix until a thick batter forms.
  4. Fold in the raisins and spoon into well greased muffin pots.
  5. Bake in a moderate oven – about 170C/325 F for approximately 20 minutes.
  6. Serve warm, with butter and honey, eat cold as a snack, or enjoy with a warm bowl of soup or zesty salad.
  7. These muffins will keep in the fridge for a few days, or freeze really well in an airtight sealed bags for school lunches or work snacks.

Nutrition Facts

Amount Per Serving %DV
Serving Size 78g
Recipe makes 8 servings
Calories 244  
Calories from Fat 55 23%
Total Fat 6.37g 8%
Saturated Fat 3.08g 12%
Trans Fat 0.0g  
Cholesterol 26mg 9%
Sodium 98mg 4%
Potassium 138mg 4%
Total Carbs 42.93g 11%
Dietary Fiber 2.1g 7%
Sugars 9.39g 6%
Protein 4.51g 7%
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