Saturday, February 7, 2009

Pumpkin or Butternut Squash Muffins (gluten/casein free)

During the past WEEK of illness, I've made several batches of these muffins for the sickies. They've been very appreciative! I found the original recipe in Dr. Sears' Parenting Newsletter, but I can't locate the recipe on-line and I've changed it a LOT. So blame my experimentation if you hate it! ;)

Pumpkin Muffins*

(*gluten & casein free...assumes you will buy ingredients that contain no gluten or milk products)

Makes: 24 regular or 48 mini muffins (they freeze well for snacks/breakfast)

Mix together dry ingredients:

3 c. brown rice flour
2 t. cinnamon
1/2 t. nutmeg
2 t. sea salt (or regular)
4 t. baking soda
1/4 c. brown sugar

Mix together wet ingredients:

4 beaten eggs
3/4 c. thawed orange juice concentrate
1/4 c. water
1/2 c. 100% maple syrup
2 T. agave nectar or honey
4 t. vanilla
2 c. cooked, mashed butternut squash or pumpkin

Mix dry ingredients into wet ingredients. Add 1-2 cups of chocolate chips (gf/cf) or raisins.

Put batter into greased muffin tins and bake at 350. About 15 minutes for mini muffins, about 20 minutes for regular...but watch them so they don't overbake.

P.S. I would never, ever guess these were gluten free muffins. They taste like the real thing! :)

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