Ok, so my 17 year old daughter announced she is doing a gluten free diet . We are all pretty healthy since we eat farm to table on a regular basis. We do have our splurges of chocolate, Chick fil- A, and of course pasta but for the most part we cook from scratch. Italy is getting into muffins too no- they call them moofins- lol! Since they don’t have baking soda I had to bring it from the States when we lived in Italy.
I wanted to make something good for my family for Saturday breakfast and keep to the gluten free request so here it is:
Pumpkin Berry Muffins
Makes 12 big or 18 medium size muffins
2 cup gluten free flour
2 T flax seeds
2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp powdered ginger
1/2 tsp salt
1 cup pumpkin puree
1/4 cup coconut oil
1/4 cup agave or honey (optional)
1 cup walnuts, chopped
1 cup blueberries or frozen berries
Preheat oven to 350 degrees F.
Grease or line muffin trays.
In a large bowl, mix the meals/flours, flax seeds, baking soda, spices, and salt.
In a second bowl, mix the eggs, oil, pumpkin and sweetener, if using.
Pour the wet ingredients into the dry ingredients and mix until all the flour is moistened. The mixture will be thick and a bit crumbly.
Add the nuts, berries, Stir gently until the extras are mixed in but being careful not to smash the blueberries.
Fill muffin cups with batter (all the way as this mixture doesn’t rise much).
Bake for 25 minutes.