Showing all posts tagged muffins:

Oatmeal pumpkin chocolate chip muffins

Here is another great gluten-free muffin for loading up the freezer! I have packed these about as full of food as I can manage, minimizing the amount of rice-based flour mix (which I do not, personally, consider ‘food’). Ingredients 1 1/2 cups Pamela’s Artisan Blend flour mix 3/4 cup gluten free oats, roughly chopped in spice grinder or blender 3/4 cup buckwheat flour 3/4 cup almond or hazelnut meal 2 T chia seeds 2 t baking soda 1 t cream of tartar 1/2+ t salt 1 1/2 t cinnamon 3/4 t nutmeg...

Pumpkin Chocolate Chip Muffins, gluten-free

This recipe will make a great big batch of 24 yummy, dense, moist and satisfying muffins. They will also happen to be gluten-free! Put at least half in the freezer, and you will have a supply of great snacks. 3 cups Pamela’s Artisan Blend flour mix* 2 t cinnamon 2 t ginger 1/2 t nutmeg 1/2 t corriander 1/2 t salt 2 1/2 t baking soda 1 t cream of tartar 3/4 cup sugar 4 eggs 1 can squash or pumpkin 1-2 mashed ripe bananas 1 stick of butter, melted 1 cup cultured buttermilk 1/2 cup mini choco...

Sourdough Muffins

This tasty and flexible muffin recipe is adapted from The Basic Sourdough Muffin recipe on the Cultures for Health site. They have lots of air pockets from the sourdough and soda, and a lovely chewiness/elasticity. Nice crust on top. Yum. Ingredients: ½ cup sourdough starter 1½ cups white or whole wheat flour, or a combination up to ½ cup water, as needed (depending on wetness of starter) ½ cup (1 stick) melted butter 2 eggs 1 teaspoon salt 1 teaspoon soda ½ cup sugar (evaporated cane juic...