Our very best Gluten Free recipe yet. Moist, light, tasty and surprisingly healthy muffins. Every ingredient is good for you and come together to create an amazing snack. When the most fussy child asks for more, it was confirmed that not only do the Mums love this one but the kids too.
With a terrific mix of flours to keep the recipe light and moist along with a heap of pumpkin, eggs and nuts. A very nutritious muffin for pregnant women too, walnuts for vitamins, eggs for protein, pumpkin for slow release natural energy and the good fats from Macadamia oil.
Even the fussiest child ate several of these moist GF muffins. A few surprise ingredients all come together for a delicious and surprisingly healthy snack, enjoy the best Gluten Free creation yet.
- Pumpkin Puree - 2-2.5 cups: See Pumpkin Slice recipe for instructions on preparation (Link below)
- Pear Puree - About 1 pealed over ripe pear mashed (about 1/2 cup)
- Walnuts - 2 cups
- Macadamia Oil - 3/4 cup
- Eggs - 3 Extra Large
- Goats milk (or milk of choice) - 1 cup
- Apple Cider Vinegar - 2 Tablespoons
- Fresh Ginger - 1 teaspoon microplaned or zested finely
- Cinnamon - 1 teaspoon
- Nutmeg - 1 teaspoon
- Millet Flour - 1 & 1/4 cups
- Sorgum Flour - 1 & 1/4 cups
- Arrowroot Flour - 1/2 cup
- Baking Powder - 2 teaspoons
- Baking Soda - 1 teaspoon
- Stevia - 1/3 cup
- Prepare about 2-2.5 cups of soft cooked pumpkin as per Pumpkin Slice Recipe
- In a small bowl add the Apple Cider Vinegar to the milk to thicken like butermilk
- Add all of the wet ingredients (not the milk yet, leave to thicken with Vinegar) into your High Speed Food Processor / Thermomix / Thermochef / Bellini etc and combine to a puree on medium high for about 20 seconds
- Now also add the thickened milk and the walnuts and process until the nuts are the texture of choice, I milled mine very fine for the young children
- Preheat oven to 180 degrees Celcius
- Line your muffin trays (24 normal size muffins: 2 trays) with silicon muffin cups or patty pans, give a light spray with coconut oil
- Now add your dry ingredients to the wet mix and gently combine on a low speed for a few seconds
- Spoon out the mixture into your muffin pans without over filling (they will rise nicely)
- Bake for 35 minutes then check with a toothpick to ensure nothing sticks
- Allow to cool in pan for a few minutes
- Delicious warm or stored in air tight container for a few days
- I have not tried to freeze them as yet - they were all eaten too fast!
- Enjoy xoxSha