Gluten Free Pumpkin Corn Muffins Recipe 45
GLUTEN FREE PUMPKIN CORNBREAD
I modified my mother-in-law's beloved cornbread recipe to create this. The pumpkin gives the gluten free-flours a moisture and spring, and the lemon juice and spices lifts the mix. My first go was a triumph, and I have not changed anything since. I like to serve this bread right out of the oven, and put almond butter or regular butter on it. This is when the texture is moist and springy, and most resembles regular wheat bread. For those gluten free desperates who will seize any opportunity to taste something resembling moist light bread - this is your moment! This cornbread is a fantastic snack; wonderful with a hearty soup; as a side accompaniment to a zesty salad; or as a sweet treat with a cup of herbal tea. It will keep for a few days in the fridge, but will get firmer and a little more dense like all gluten-free breads.
Provided by The Blender Girl
Categories Breads
Time 1h35m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Preheat your oven to 185C/350°F.
- Sift the flours, baking powder, baking soda, xanthan, salt and spices together into a bowl, stir in the cornmeal and mix well.
- In your mixer, cream the butter, add in the eggs and lemon juice, and mix until smooth.
- Now gradually spoon in the pumpkin and milk, and mix slowly until evenly combined.
- Keep the mixer running, and slowly pour in the dry ingredients, and combine until a smooth thick batter is achieved.
- Pour into a well greased or lined square loaf tin, and bake for about an hour and a half, or until a skewer comes out clean.
- After removing the bread from the oven, let it cool and settle in the tin for about 5 minutes.
- Then pop it out onto a rack, and allow to cool further.
Nutrition Facts : Calories 2655.7, Fat 122.7, SaturatedFat 66.2, Cholesterol 878.5, Sodium 4654.4, Carbohydrate 338.6, Fiber 36, Sugar 21.9, Protein 62.1
GLUTEN FREE PUMPKIN MUFFINS
This recipe is another one I adapted from my childhood. This latest gluten free incantation is simple, tasty, and thanks to the beloved pumpkin - really moist. If you are making this recipe in the United States - use unsweetened canned pumpkin. These quick, easy muffins can be prepared in less than 10 minutes and are totally scrumptious!
Provided by The Blender Girl
Categories Quick Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sift flours, baking powder, baking soda, xanthan, salt and spices in a bowl and stir together mixing evenly.
- Break an egg into the mixer and gradually add in the oil, milk, and then the pumpkin, until mixed through.
- Add in the dry ingredients and mix until a thick batter forms.
- Fold in the raisins and spoon into well greased muffin pots.
- Bake in a moderate oven - about 170C/325 F for approximately 20 minutes.
- Serve warm, with butter and honey, eat cold as a snack, or enjoy with a warm bowl of soup or zesty salad.
Nutrition Facts : Calories 278.1, Fat 8.4, SaturatedFat 0.9, Cholesterol 26.4, Sodium 236.9, Carbohydrate 47.9, Fiber 2.3, Sugar 12.6, Protein 4.2
GLUTEN FREE PUMPKIN CORN MUFFINS RECIPE - (4/5)
Provided by á-26060
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F and line muffin tin with paper cups. Whisk eggs until frothy, add oil, whisk to combine. Add the pumpkin puree and whisk well. Add the brown sugar, vanilla, cinnamon, and pumpkin pie spice and whisk to combine. In a separate bowl, whisk together the cornmeal, the baking mix, baking powder, and salt. Using a spatula or wooden spoon, add the dry ingredients into the wet and stir by hand just enough to make a smooth batter. Drop the batter by the spoonfuls into the 12 muffin cups. Bake on center rack for 20 minutes until muffins are firm to touch and golden. Check with a toothpick if necessary-if it comes out clean, muffins are done. Place the muffins on a wire rack to cool (about 5 minutes) and then remove from tin and place back on rack to continue cooling. Makes 12 muffins. Serve warm.
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