Rye, pumpkin and date muffins (wheat free)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Margarine |
| ½ | cup | Sugar or treacle (molassess) |
| 3 | Eggs | |
| ½ | cup | Yoghurt |
| 1 | cup | Pumpkin puree (see note) |
| 1 | cup | Chopped dates |
| 2 | teaspoons | Mixed spice (or pumpkin pie spice) |
| 2½ | cup | Rye flour |
| 4 | teaspoons | Wheat free baking powder or- |
| 1 | teaspoon | Baking soda |
Directions
WET MIX
DRY MIX
Preheat oven to 350øF, prepare pans. Thoroughly combine the wet mix ingredients except the dates. Fold in the combined dry mix, add the dates & spoon into pans. Bake as soon as possible, for 25-30 mins. Makes 12.
NOTE: To make 1-½ cups pumpkin puree, cook 1 lb pumpkin in ⅓ cup of water. Variations:
1. Rye, Apricot & Almond: Omit the dates & add 1 cup chopped dried apricots &
½ cup sliced almonds.
2. Rye & Sultanas: Omit the dates & add 1 cup of sultanas (golden raisins) REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .