b5media.com

Advertise with us

Enjoying this blog? Check out the rest of the Lifestyles Channel Subscribe to this Feed

Baking Delights: Baking breads and treats for your family

Allergy-Free Pumpkin Spice Muffins

by Stef on January 5th, 2007

muffins.jpg

Yesterday’s experiment.

2 1/2 cups wheat free baking mix
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup oil
1 cup sugar
1 1/2 cups pumpkin puree
2 tsps. ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon ground allspice

1 tablespoon egg replacer mixed well with enough water to reach an egg-like consistency
2 tablespoons spectrum vegetable shortening
1/2 teaspoon lemon juice

Basic instructions — whisk all dry ingredients in one bowl, all wet ingredients in another. Combine just until all ingredients are mixed well. Batter will be very thick. Bake at 375 degrees F for 30 minutes.

Enough for 12 large muffins, with some crowning on top

Either finish all the batter so you’ve got quite a muffin top going, or you’ll have enough for 12 regular sized muffins PLUS 2 larger muffins (i used free-standing muffin cups for these) — I added a handful of raisins to the batter before baking the last two.

If you don’t have wheat free baking mix, use whatever flours you have on hand, trying to achieve a balance of light and coarse flours, then double the leaveners (i.e., use 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

The texture of the muffin turned out quite nicely. A bit of firmness and crunch on the outside, nice density and softness inside. BUT it wasn’t perfect — to me it didn’t taste nearly “pumpkin-y” enough. So modifications are in order. Definitely adds more sugar. And I really lilked the contrasting texture of raisins in the batter, though my kids don’t like raisins in muffins. I think the flours were a bit too gritty for this, and the pumpkin taste should dominate more. Maybe next ime I’ll use 50% more pumpkin and less flour. And maybe a bit more fat. Oooh, and pearl sugar at the top would be a lovely touch. Plus maybe some vanilla. And double the spices! I guess I’ll have to revamp the whole thing to make it work.

Tags: , ,

POSTED IN: Allergy-Free, Muffins, Quick Breads

0 opinions for Allergy-Free Pumpkin Spice Muffins

  • No one has left a comment yet. You know what this means, right? You could be first!

Have an opinion? Leave a comment:




Site Meter
Close
E-mail It