Thursday, May 16, 2013

Allergy free pumpkin chocolate chip muffins recipe

  • 1 cup light brown sugar
  • ½ cup Nuttlex
  • 1 small butternut pumpkin, peeled, cooked and pureed
  • 4 large tsps Orgran No Egg whisked with 240mls water until thick
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp ground cloves
  • Approximately 3 cups Orgran self-raising flour
  • ¾ cup broken 70% Lindt dark chocolate bits

  • Heat oven to 180°C.
  • Grease and flour a large muffin cup or place muffin patties in the tin.
  • Beat the sugar with the Nuttlex until fluffy.
  • Add the pumpkin puree, salt, spices and No Egg and beat until combined.
  • Slowly add the flour, stirring until a thick and heavy cake mixture forms.
  • Stir the flour mixture into the pumpkin mixture until blended.
  • Stir through the chocolate bits.
  • Fill the muffin cups or patties about ¾ full.
  • Smooth and round the tops, leaving as little chocolate visible as possible as it may burn during cooking.
  • Bake for about 25 minutes or until firm and cooked through.
  • Leave to cool in the tray for five minutes before removing to a wire wrack.

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