Saturday, November 12, 2011

Whole Wheat Pumpkin Muffins With a Twist

This recipes makes 1 Dozen Muffins And One or Two Trays of Cookies Depending on Your Pan Size
Non Stick Baking Flour Spray
12 Aluminum Muffin Cup Liners
12 Count Muffin Pan
Parchment Paper
1 Medium or Large Jelly Roll Air Pan
1 Mixing Bowl
1 1/4 Cup White Whole Wheat Flour
1/2 Cup Coconut Flour
1/2 Cup Cornmeal
2 TSP Xanthan Gum
1 TSP Baking Soda
1 TSP Cardomom Powder
1 1/2 TSP Cream of Tartar
1 1/2 TSP Baking Powder
1 1/2 TSP Pumpkin Pie Spice
1/4 TSP Sea Salt
1 TBSP Vanilla Extract
1 TBSP Light Corn Syrup
1 TBSP Ginger Syrup
20 Oz Canned Pumpkin
1 1/4 Cups Pumpkin Pie Spice Soymilk
2 Egg Whites
If Batter is too thick add in some unsweetened applesauce

Preheat Oven To 400
Add In All Dry Items
Add In All Wet Items & Mix
Place Muffin Cups In Muffin Pan
Spray Muffins Cups With Non Stick Flour Spray
Fill Muffin Cups 3/4 Full Using Ice Cream Scooper
Line Jellyroll Pan With Parchment Paper
Spray Paper With Non Stick Flour Spray
Bake Muffins till Fork Tine Comes Out Dry 25-40 Minutes
Bake Cookies 14-15 On One Side, Flip And Another 14-15 Minutes On Other Side

No comments:

Post a Comment