Wheat-Free Pumpkin Cranberry Muffins
Makes 1 dozen Muffins
These muffins are light and fine textured, just like wheat muffins.
1 cup sifted Oat flour
2/3 cup sifted Brown Rice Flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup unfiltered honey
2 Tablespoons Blackstrap Molasses
2 Tablespoons coconut oil
1/2 cup pumpkin (canned or cooked)
1 cup fresh cranberries, coarsely chopped
Preheat oven to 400 degrees.
Sift together the oat flour, brown rice flour, cinnamon, baking soda, cream of tartar, nutmeg, ginger, and cloves into a large bowl.
In a medium bowl, beat the egg with electric beaters until light and foamy. Beat in the honey in a thin stream. Then beat in molasses and coconut oil. Add pumpkin and mix well. Pour into the flour mixture bowl, and stir quickly to blend. Fold in the cranberries.
Place 12 paper muffin liners into a muffin pan or oil the pan with coconut oil or butter. Divide the batter among the muffins cups. Bake for 18-20 minutes.
Note: cream of tartar is the common name for potassium hydrogen tartrate, KC4H5O6, an acid salt that has a number of uses in cooking. Grapes are the only significant natural source of tartaric acid, and cream of tartar is obtained from sediment produced in the process of making wine.
Serving Size = 1 muffin
Nutrients per serving:
Total fat: 3.76 grams
Saturated fat: 2.27 grams
Cholesterol: 18 mg
Sodium: 82 mg
Carbohydrate: 22.33 grams
Protein: 1.33 grams
Dietary fiber: 1.25 grams