Submitted by davidadmin on Tue, 11/29/2011 - 09:29
Pumpkin-Pecan-Currant Muffins
Hearty muffins good for anytime of day.
Ingredients:
2 c. Cooqi Pancake + Muffin Mix
¼ c. almond meal (optional)
1 tsp. cinnamon
½ tsp. nutmeg
2 large eggs
½ c. milk (cow/nut/rice)
½ c. canola oil, melted butter, or melted coconut oil
½ c. pure maple syrup
1 tsp. vanilla extract
¾ c. canned organic pumpkin (1/2 15-ounce can)
1 c. chopped pecans
1 c. dried currants
Instructions:
Directions Preheat oven to 350°F. Line muffin pan with paper liners, or spray with oil. Mix dry ingredients in a bowl. Combine wet ingredients in mixer on low until blended. Add dry ingredients and mix on low until smooth. Fold in nuts and currants. Scoop batter into muffin pans and bake at 350 for 20-22 minutes, until inserted toothpick comes out clean. Remove to a rack to cool completely. Store in an airtight container at room temperature for a few days, or wrap well and freeze. Frozen muffins can be reheated in microwave or oven.
© 2011, Cooqi Gluten-Free, LLC
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