Gluten Free Winter Squash Muffins
While procrastinating about vacuuming up all the little threads etc. from our lovely weekend affair I discovered just enough left over pureed squash to make one more batch of these delicious muffins. Snow was fluttering outside the windows and the kitchen was so quiet, I realized that I am beginning to learn how to enjoy myself. Except, with no one to catch me, I ate three muffins as soon as they were cool enough to handle. Note to self: Go to Zumba tomorrow night.
2 cups brown rice flour 2 cups pureed pumpkin or winter squash
1/2 cup sweet brown rice flour 1 egg
1/3 cup tapioca flour 1/2 cup oil (I use sunflower)
1 1/2 T baking powder 1/2 cup maple syrup
1 tsp cinnamon 1/2 cup brown rice syrup
3/4 tsp nutmeg 1 tsp pure vanilla extract
3/4 tsp ginger
pinch of clove
1/2 tsp sea salt
Combine the dry ingredients in a medium size bowl, whisk to blend. Combine the wet ingredients in another bowl and whisk until smooth. Pour the wet into the dry and using a spatula, stir to blend into a smooth batter. Butter a 12 cup muffin tin and divide batter evenly among cups. I like full size muffins and use an ice cream scoop to divide my muffin batters. It will fill the cups well over the edge. If you prefer a more dainty muffin, make them smaller and you will get more ( I tried this, but then I ate six muffins instead of three and I just can't justify that).
Allow them to cool for 10 minutes and then remove them from the tins onto a rack to completely cool.
Enjoy yourself and maybe a friend or two, with a cup of tea and good conversation.
That is something I definitely miss from the cafe, all the great conversations.
By the way, I LOVE my mittens! Besides being soft, warm and beautiful they smell so good. Kind of like if you had a sheep as a house pet and she slept in piles of your clean laundry.
Enjoy your day