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| Sugar and Gluten free Pumpkin Muffins. |
The muffins are slightly sweet. It might be best to describe the taste similar to a pumpkin scone but with more of a cakey texture. Smother them with extra butter (NOT MARGARINE) as they come out of the oven.
Recipe:
2 cups Gluten Free Self Raising Flour
Pinch Salt
1 cup mashed, steamed pumpkin
1 egg
80 grams melted butter
1/4 cup full cream milk
Chuck the ingredients in a bowl and mix. Place in a well greased muffin tray and cook in a moderate oven for 10-15 minutes until slightly brown on top.
I’ve given up buying Gluten Free bread now and making these instead.
You’ll love them. Trust me.
OK,I think I HAVE to try these!!!!!
My mother-in-law buys gluten free treats in bulk from a bakery, which she can then freeze and take one to work each day. However, this bakery is out of her way, as well as pricey, so I thought I'd whip some of these up for her instead. She tends to eat these treats for morning/afternoon tea, so I made them slightly sweet by adding a tbsp of honey as well as a 1/4 tsp of cinnamon. As a side note, I used macadamia oil instead of vegetable as I thought its subtle flavour would be better in this dish. Needless to say, my mother-in-law was very pleased with her tasty treats!
Sorry, just realised that I'd posted on your reworked recipe rather than the original one I followed. If you're saying this is better then I shall definitely give it a go!
These are fabulous!! I made them with sweet potato as I didn't have any pumpkin and added some chives – yummo!! Thanks for the great recipes!!
My nine month old son enjoyed them just as much as I did. Thank you!!!