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Gluten-Free Pumpkin Muffins (corrected)

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 05 Feb 2011 18:44:40 -0800
v111.n006.3
Last week I posted an incomplete recipe.  Here it is as it should 
have been.  Sorry for the goof.

Reggie

* Exported from MasterCook *

                         Muffins, Gluten-Free Pumpkin

Recipe By     :
Serving Size  : 12    Preparation Time :0:20
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                  Vegetables

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    3              large  eggs
    2        tablespoons  molasses
    15            ounces  pumpkin puree
    1 3/4           cups  brown rice flour blend -- *
    1                cup  sugar
    2          teaspoons  baking powder
       1/2      teaspoon  xanthan gum
       1/2      teaspoon  salt
       1/2           cup  soft butter

* See recipe for this blend below, or use King Arthur Gluten-Free 
Multi-Purpose Flour

1) Preheat the oven to 375F. Grease a 12-cup muffin pan, or line the 
pan with papers, and grease the papers.

2) Whisk together the eggs, molasses, and pumpkin pur
3) Whisk together the gluten-free flour or brown rice flour blend, 
sugar, baking powder, xanthan gum, salt, and pumpkin pie spice.

4) Add the soft butter, mixing with an electric mixer until evenly 
crumbly. The mixture will look like coarse sand.

5) Add the egg mixture a bit at a time, beating well with an electric 
mixer after each addition. Beat for 1 to 2 minutes, until the mixture 
is fluffy.

6) Scoop the batter into the prepared pan, mounding the cups full. 
The batter will rise above the level of each cup; that's fine.

7) Let the muffins rest for 10 minutes.

8) Bake the muffins for 22 to 25 minutes, until the middle springs 
back when lightly touched. Remove from the oven and let rest for 5 
minutes before removing from the pan. Best served warm.

Yield: 12 muffins.

*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free 
Multi-Purpose Flour, which includes ingredients that reduce the 
grittiness sometimes found in gluten-free baked goods. Our flour also 
increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice 
flour, works pretty well when substituted; and it tastes better than 
a blend using regular brown rice flour.

Whisk together 6 cups (32 oz) King Arthur stabilized brown rice 
flour; 2 cups (10 3/4 oz) potato starch; and 1 cup (4 oz) tapioca 
flour or tapioca starch. Store airtight at room temperature. Note: 
You can substitute white rice flour for the brown rice flour if you 
like; it'll make your baked goods grittier (unless you manage to find 
a finely ground version).

Description:
    "Spicy, moist, and fluffy - these are a perfect breakfast muffin."
Source:
    "King Arthur Flour Co."
Start to Finish Time:
    "0:55"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 233 Calories; 7g Fat (26.8% 
calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber; 
67mg Cholesterol; 244mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 1/2 Vegetable; 1 Fat; 1 1/2 Other Carbohydrates.

NOTES : Note: you must use a stand mixer or electric hand mixer to 
prepare the batter for these muffins; mixing by hand doesn't do a 
thorough enough job.

Serving Size 1 muffin, 100g
Servings Per Batch 12

Per Serving 1
Total Fat 9g
Saturated Fat 5g
CFF 49%
Trans Fat 0g
Cholesterol 73mg
Sodium 193mg
Total Carbohydrate 40g
Dietary Fiber 1g
Sugars 20g
Protein 3g