Sunday, 6 April 2014

Gluten Free Pumpkin and Carrot Muffins
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Ingredient Checklist
1 1/2 c. Gluten Free all-purpose flour
(If the mixture does not contain Xantham gum add in 1 tsp)
1/2 tsp. cinnamon
1/2 tsp. ginger
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. pumpkin puree
(if using canned be sure it is gluten free)
1 c. grated carrot
1/2 c. sugar, honey or maple syrup
2 eggs
1/4 c. butter

Preheat oven to 350 degrees.

Line 12 cup muffin pan with paper liners.

In a medium bowl, combine flour, spices, baking powder and soda with salt and set aside.

In large bowl, cream together butter and sugar (or sweetener of choice), mix in pumpkin, carrot (and taste mixture to ensure it is sweetened as desired). Add slightly beaten egg. Mix until smooth.

Slowly pour dry ingredients into wet ingredients and stir until it is completely mixed together.

Divide the mixture among the 12 muffin cups.

Bake for 20 minutes.

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