Monday, October 21, 2013

Pumpkin Muffins, Gluten-Free!

Pumpkin Muffins! 
During the fall season enjoy this warm, sweet, gluten-free treat.
Yield: 12 muffins 
(but it made a little more for me)
2 Cups Gluten-Free flour mix
2/3 Cup Brown Sugar
1 Tbs Baking Powder
1 tsp Salt
1 tsp Cinnamon
1/4 tsp Baking Soda
1/4 tsp Ginger
1/2 Cup melted Butter or margarine
1/2 Cup Pumpkin puree
1/3 Cup Buttermilk (*don't have any? see below)
2 Eggs

Preheat oven 400*
*Make buttermilk substitute if needed
Mix all dry ingredients well
Mix all wet ingredients
Mix it all together
Put in muffin tin with sprayed paper cups
Bake 15-20 min, until toothpick inserted is clean
Let cool 5 min. Enjoy!
* Buttermilk Substitute:
1 tsp Vinegar or Lemon juice & fill the rest with milk
Let stand 10 minutes.

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