Dear Readers of the Greater Rochester area,
As promised, Jeannette would like to share her gluten free pumpkin muffin recipe with you for this week. How Jeannette got into gluten free cooking, is do to the fact, that her daughter was diagnosised with Celiac’s disease. Right from birth, her daughter had digestive disorders up until she was diagnosised at age fifteen. Jeannette was tired of being told her daughter was sick with a virus. Jeannette then took her daughter to Rochester’s Strong Memorial Pediatric Gastroenterology Department, to see if they could get to the bottom of her daughter’s problem. It was then that they diagnosised her as having Celiac’s disease. Jeannette got to thinking, that all the things kids like to eat, such as, all baked goods, cereals and breads would not be available to her daughter. It was then that Jeannette started to experiment with gluten free recipes. She also did as much reading on the subject as possible. After 11 years of working with gluten free products and designing original recipes from scratch, Jeannette can pretty much tell what will work and what won’t. The recipe that is featured today is a great way to use up any left over pumpkin you might have from your Thanksgiving feast. Now if you’re ready, let’s cook.
Here is a list of supplies you will need:
A medium and a small mixing bowl
Measuring cups and measuring spoons
Muffin tins and muffin cup papers
Nonstick cooking spray
Spoons to stir with
Here is a list of ingredients you will need:
1 cup of canned or fresh baked pumpkin
1/4 cup of potato starch
1/4 cup of tapioca flour
1/2 cup of rice flour
3/4 cup of brown sugar
2 teaspoons of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of allspice
1/4 teaspoon of mace
2 tablespoons of oil
2 tablespoons of fat free sour cream
Preheat the oven to 400 degrees and bake for about 20 minutes
This recipe will make between 12 and 18 muffins.
Start by preheating your oven to 400 degrees. Next take your muffin cup papers and place them in your muffin tins. After that is done, take your nonstick cooking spray and spray your muffin papers. The reasoning behind this is, that Jeannette found out by doing this, that the muffin paper will not stick to the muffin. Next, while waiting for your oven to heat, in a small bowl combine all of your dry ingredients. Then in your medium bowl combine your pumpkin, oil, sour cream and eggs. Mix thoroughly. After all of your wet ingredients are mixed together, then add all of your dry ingredients to the medium bowl and mix thoroughly. After everything is mixed together, take a 1/4 cup measuring cup and dip it into the mixture. Now place a 1/4 cup of the mixture into one of the muffin cups. Repeat the process till all of the cups are filled. Next place your muffin tins into your preheated oven. Bake for 20 minutes. After 20 minutes take a tooth pick and insert it into the middle of the muffin. If it comes out clean, then the muffins are done. If it doesn’t come out clean, you need to bake until the tooth pick comes out clean. Checking your muffins at 2 minute intervals. When muffins are done, set aside to cool. Muffins can be served warm with butter or just plain. Jeannette hopes you will enjoy this post Thanksgiving treat. Tune in to the week of Nov. 28th – Dec. 4th, when Jeannette will bring you two more of her favorite recipes. Cheesy crab corn chowder and seafood Alfredo.
Jeannette would love to hear from you. So if you have an original recipe you would like to see featured in this column or if you have any questions; Jeannette can be reached at: email@example.com. Until next time, remember if you can read you can cook.