By Beth Hillson
This moist muffin is low in sugar and high in taste. It evolved when a neighbor was looking for a gluten-free recipe that was not sweet and used pumpkin (something she had on hand). Not only did she love the taste, but she particularly liked the fact that these were healthy enough to serve her family for breakfast. This recipes makes 12 muffins.
1½ cups self-rising flour
¾ cup cornmeal
⅓ cup firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 cup pumpkin purée
½ cup mango juice, orange juice, or other fruit juice
½ cup honey
¼ cup vegetable oil
2 large eggs, or flax gel
¾ cup dried apricots, chopped
- Preheat the oven to 400ºF. Line a 12-cup muffin pan with aluminum liners.
- Combine the flour blend, cornmeal, baking powder, baking soda, cinnamon, nutmeg, and cloves in a large bowl. In a separate bowl, mix together the pumpkin, juice, honey, oil, and eggs. Add to the dry ingredients and stir until blended. Fold in the apricots.
- Divide the batter among the muffin cups, filling each to the top. Bake for 20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Excerpted from Gluten-Free Makeovers by Beth Hillson © Da Capo Lifelong Books. Reprinted with permission. All rights reserved.
Photo courtesy Isaac Wedin
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