i was experimenting for the perfect pumpkin muffins and got it on the first shot!
these are gluten/wheat, soy, dairy, egg, corn, ect free
1 cup chick pea flour (got mine for 2 bucks at local Indian store)
1 cup white or brown rice flour
1/2 tsp cinnamon
1/8 tsp baking soda
3/4 cups sugar (we used raw turbino but its your choice)
1 tbs black-strap molasses (super healthy)
1/2 cup oil (we used extra virgin olive)
1/2-3/4 cup "milk" (we used so delicious coconut)
1 can of pumpkin
mix dry ingredients together then add wet with milk last. do 1/2 cup and mix...if its a bit too thick add some more until you get a good consistency. just stir and put in greased baking dish. makes 12 regular size muffins or 6 large muffins
bake 350 degrees about 15-20 mins.
sooooooooo yummy!!
these are gluten/wheat, soy, dairy, egg, corn, ect free
1 cup chick pea flour (got mine for 2 bucks at local Indian store)
1 cup white or brown rice flour
1/2 tsp cinnamon
1/8 tsp baking soda
3/4 cups sugar (we used raw turbino but its your choice)
1 tbs black-strap molasses (super healthy)
1/2 cup oil (we used extra virgin olive)
1/2-3/4 cup "milk" (we used so delicious coconut)
1 can of pumpkin
mix dry ingredients together then add wet with milk last. do 1/2 cup and mix...if its a bit too thick add some more until you get a good consistency. just stir and put in greased baking dish. makes 12 regular size muffins or 6 large muffins
bake 350 degrees about 15-20 mins.
sooooooooo yummy!!










