Pumpkin Muffins
This recipe makes 8 muffins.
Ingredients
* 1 cup Quinoa Flour
* 1/2 cup Flax Meal
* 1/2 cup Xylitol
* 4 teaspoons Cinnamon
* 1 teaspoons Nutmeg
* 1 teaspoons All Spice
* 1 teaspoon Ginger Powder
* 1 teaspoon Salt
* 4 teaspoons Baking Powder
* 8 to 10 ounces Pumpkin Puree
* 1 tablespoon Oil
* 1 whole Egg
* 3/4 cups Water
Instructions
Mix all the dry ingredients together.
Add the egg, oil, and water, and mix thoroughly.
If you can’t tolerate eggs then you can use an egg replacer. And if you can tolerate egg yolk but not the egg whites then you can use one egg yolk and an extra tablespoon of oil to take the place of the egg whites.
Spoon the batter into a buttered muffin pan.
Bake at 350F for about 15 to 20 minutes, or until a toothpick stuck in the center comes out clean.
This recipe makes 8 muffins.
Ingredients
* 1 cup Quinoa Flour
* 1/2 cup Flax Meal
* 1/2 cup Xylitol
* 4 teaspoons Cinnamon
* 1 teaspoons Nutmeg
* 1 teaspoons All Spice
* 1 teaspoon Ginger Powder
* 1 teaspoon Salt
* 4 teaspoons Baking Powder
* 8 to 10 ounces Pumpkin Puree
* 1 tablespoon Oil
* 1 whole Egg
* 3/4 cups Water
Instructions
Mix all the dry ingredients together.
Add the egg, oil, and water, and mix thoroughly.
If you can’t tolerate eggs then you can use an egg replacer. And if you can tolerate egg yolk but not the egg whites then you can use one egg yolk and an extra tablespoon of oil to take the place of the egg whites.
Spoon the batter into a buttered muffin pan.
Bake at 350F for about 15 to 20 minutes, or until a toothpick stuck in the center comes out clean.