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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010
Holiday Cookbook Breads
RH photo/Jennifer Lehman
Pumpkin “Power” Muffins Wheat free/Sugar free Submitted and created by Julie Browne Makes 24 muffins Ingredients: 1 cup brown rice flour 1 cup oat flour 1 cup potato starch 1 cup spelt flour 2 teaspoons xanthium gum 3 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 /2 teaspoon ground nutmeg
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1 /2 teaspoon coarse kosher salt (table salt can be used) 1 large ripe banana – mashed 1 15-ounce canned pumpkin puree – not pumpkin pie mix 3 /4 cup Agave nectar 11/3 cup buttermilk (2 percent or whole milk, coconut or almond milk can be used) 2 /3 cup vegetable oil 2 teaspoons vanilla extract 1 cup dried currents (you can use any dried fruit you like) 1 cup chopped fresh cranberries (optional) 1 cup chopped apples (optional) 1 /2 cup flaked coconut (optional) 1 cup chopped almonds, pecans or walnuts
Directions: Grease and flour a 24 muffin tin. Preheat oven to 350 degrees. Mix dry ingredients and set aside. Cream together the next six ingredients in a large bowl. While mixer is going slowly add dry mixture until it is just barely blended. Do not over-mix — your bread will be tough. Add the dried fruit, coconut and nuts and blend with a spoon. Spoon mixture into tins — bake for 20 minutes or until a knife comes out clean. Do not overbake.