Wednesday, 24 July 2013

Pumpkin & Squash Chocolate Chip Muffins

I must confess....I usually don't eat the gluten-free, egg-free food I make for my kids.  It has just been too hard to adjust to liking a new type of food.

However...I am trying and I have just reworked a recipe to transform an old favorite to a new, Gluten-free, Egg-free, Dairy-free, soy-free muffin.  The results are amazing!  Really....I eat these.  They are delicious!  This is a twist on one of Jessica's Seinfeld's recipes.



Here is it:

Pumpkin & Squash Chocolate Chip Muffins

Ingredients:

1 cup canned organic pumpkin puree (or fresh)
1 cup yellow, summer squash puree (Steam chunks of yellow squash for about 7 minutes and puree)
1/2 cup turbinado sugar
1/3 cup grapeseed oil
1 tsp pure, organic vanilla extract
2 1/4 cups of Bob's Red Mill All Purpose Gluten-Free Flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp xanthan gum
1 cup gluten free, dairy free semisweet chocolate chips (I use Chocolate Dream Chips)

Directions:

1.  Preheat oven to 350 degrees.  Line a 12 cup muffin tin with unbleached paper baking cups.

2.  In a large bowl, mix together the pumpkin puree, squash puree, sugar, oil and vanilla.

3.  Add in the flour, baking soda, baking powder, salt & xanthan gum.  Mix thoroughly.

4.  Mix in the chocolate chips.

5.  Divide batter into the muffin cups.

6.  Bake for about 25 minutes.  Cool on a cooling rack.  YUM!!

Enjoy.
-Kelly




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