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Gluten Free Squash Muffins with Cranberries

0 · Jan 20, 2007 ·

Most muffin and quick bread recipes include a very large amount of sugar, producing a cloyingly sweet breakfast.  This Gf-Zing! recipe uses less sugar (and some honey), and is gluten free.
Mix Dry ingredients in a large bowl:

1 cup Bette Hagman’s Featherlight Mix, or other GF flour
3/4 cup cornmeal
1/2 cup pecan meal
1/3 cup firmly packed brown sugar
1 teaspoon xantham gum
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves

Mix wet ingredients in another bowl:
1 cup fresh or canned squash, mashed
1/2 cup mango juice (or other fruit juice)
1/2 cup honey
1/4 cup vegetable oil
2 eggs or 1/2 cup egg product

Stir the two mixtures together until thoroughly mixed, then add:
3/4 cup dried cranberries or raisins

Preheat oven to 400 degrees.  Line 12-muffin pan with aluminum liner papers.  Fill liners with batter to the top.  Bake 20 minutes or until a toothpick stuck in the middle of a muffin comes out clean.

Make sure all your ingredients are gluten free!

0

Related posts:

  1. Applesauce Muffins – gluten free
  2. Coconut Almond Muffins – gluten free
  3. Muffin Madness – the GF muffin Round-up
  4. Apple Pecan Breakfast Cake
  5. Cranberry Orange Walnut Quick Bread

Bread, Breakfast, Dairy Free, Fall, Recipes, Winter

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