In the past I wouldn't have given a recipe for gluten free bread a second look. Now that I have a daughter who needs to be gluten free, if I see something that might be good I give it a try. I love the magazine Eating Well. If you haven't looked through it's pages I highly recommend. A couple of weeks ago I came across this recipe for pumpkin oat muffins. They are quick and easy to make and can be made gluten free who needs to be completely gluten free. The recipe calls for making oat flour in the blender. That is super easy even without a Vitamix. Please note that not all oats are free of wheat contaminants and need to say gluten free.
Starting a month or so ago I found a local source for free range chicken eggs! I pick them up weekly and if I'm lucky they are still warm. They haven't been washed, so I just store them on my baker's table in my dining room. They are delicious.
The recipe calls for either cranberries or chocolate chips. In my mind there is no question. I didn't have minis so I just chopped up some regular sized chips.
The final product. I made regular sized muffins and it only made 9. I did cook them for a full 20 minutes even in my convection oven. They stayed good for 5 days until there were no more.
I sent down a second batch to my daughter, and she loved them. They didn't last long between her and her roommate.
Bon Appétit!
and as always with love from the Midwest,
Beth
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