Thursday, November 24, 2011

Pumpkin Spice Muffins

So, this Thanksgiving I decided to try and make some muffins. It needed to be gluten, milk and soy free and well simple. A little searching online and I found a couple is recipes that sounded amazing, but most required a little of this flour and a little of that. Others also asked for butter (which I was out of) or just too much sugar or seemed more like cupcakes than muffins... So I tweaked a recipe I found here . Instead of the two flours, I did 2 1/2 c of Bob's Red Mill All Purpose Flour. I also added 1 T of brown sugar to the mix. I omitted the All-Spice as well since my mom doesn't like the taste of it. Before slipping into the oven, sprinkle cinnamon and brown sugar on top, bake for about 8-10 mins and pull out to add more brown sugar on top to get the wonderful crisp sugary topping. For the oil, I used Sunflower oil, which goes great with baked goods in general, especially this recipe. I didn't add any nuts or anything since it was my first run through of this recipe. It is amazing, I highly recommend playing around with your favorite flours to find your best fit. Now to get feed-back from my co-workers tonight on them! Happy Thanksgiving everyone! I hope you have a blessed day!