Nov. 16, 2005 - GFCF Pumpkin Muffins
To make these GFCF, choose a non-dairy chocolate chip such as Tropical Source, or omit. Regular flour (white or whole wheat) can be used in place of the rice and tapioca flours if you don't need to follow a gluten-free diet.
Oven: 350 degrees
Makes: 24 muffins
4 eggs, beaten
1 cup sugar
1 15-oz can pumpkin
3/4 cup oil
1/2 cup water
2 cups rice flour
1 cup tapioca flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 to 2 cups chocolate chips, optional
Beat eggs, fructose, pumpkin, oil and water until smooth. Add dry ingredients, stirring only until mixed. Fold in chocolate chips. Line muffin tins with papers, and fill each approximately 2/3 full. Bake for 15-20 minutes. Cool slightly before removing from pan.
