Wednesday, April 28, 2010

Pumpkin Spice Muffins

2 cups Ivory Teff Flour
2 tsp pumpkin pie spice
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup raisins or cranberries
1/2 cup chopped pecans
3/4 cup goat or nut milk
1 cup pumpkin puree
1/4 cup sunflower or olive oil
1/4 cup maple syrup or agave
PREHEAT THE OVEN to 375 degrees F. Oil a 12 cup muffin pan or line with paper cups.  In a bowl whisk the flours, pumpkin pie spice, baking powder, pecans and salt. Stir in the raisins or cranberries.  In another bowl, whisk the pumpkin, goats or nut milk, oil, and maple syrup or agave nectar. Pour into the flour mixture and mix just until combined. Don't over mix. Spoon into the prepared muffin cups, filling them almost full. Bake for 16-18 minutes or until firm when touched and a cake-tester inserted in the center comes out clean.  Cool in the pan on a rack for 5 min. Remove to the rack and cool completely.

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