I've experienced another hiccup in my pure and utter devotion to being waited on hand and foot. Once again, the hiccup is in the form of a baked good. I made these with pumpkin from our summer garden. Hubby (as I was a pumpkin myself at eight months pregnant), cooked, pureed and froze the pumpkins we had remaining after the Thanksgiving holiday.
Besides having a baked good craving, I was also eager to try baking with xylitol, a natural sugar substitute (inspired once again by my friend Karen). I used it (equal parts) in place of the granulated sugar.
They were good...didn't miss the processed sugar one bit.
Once again, this recipe comes from my new favorite gluten-free baking book, Gluten Free Baking Classics. I've also made these recipes Huckleberry Muffins, and Banana Walnut Muffins.
1 3/4 cups brown rice flour
1 teaspoon baking soda
3/4 teaspoon xanthan gum
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1/4 cup water
1/3 cup plus 2 tablespoons canola oil
2 tablespoons molasses
1 cup pumpkin puree
I added a handful of chopped walnuts
Preheat oven to 350 degrees.
Mix flour through cloves in large mixing bowl.
Combine eggs, water, oil, molasses and pumpkin in seperate bowl. Whisk to blend.
Pour wet ingredients into dry and mix with blender just until blended.
Pour batter into muffin tins - makes one dozen.
Bake 20-25 minutes or until done.
Cool on wire rack.
P.S. Information on bird transfer ware here.