October 21, 2010
Pumpkin Chip Muffins
Here is the recipe for October. Sorry it is late. Opening the bakery has taken 12 to 15 hour days for nearly 2 months and counting.
Pumpkin Chip Muffins
Pumpkin Muffins with Chocolate Chips
Courtesy – www.LindysGoodiesBakery.com www.glutenfreebylindy.com
2 cups GF all-purpose flour
2 ½ teaspoons baking powder
1 ½ teaspoons xanthan gum
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon baking soda
Dash ground allspice
1 egg
¾ cup packed brown sugar
¾ cup canned pumpkin
2/3 cup milk*
3 tablespoons butter, melted
1 teaspoon vanilla extract
½ cup semisweet chocolate chips
Preheat oven to 375°. Grease or paper-line 12-cup muffin pan.
In a large bowl, whisk together the first eight ingredients.
In a separate bowl combine the egg, brown sugar, pumpkin, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips. Fill muffin cups three-fourths full.
Bake for 18-22 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from the pan to a wire rack.
Yield: 1 dozen
*Recipe was tested using fat free milk
www.LindysGoodiesBakery.com www.glutenfreebylindy.com
Vicki Woodard said,
October 23, 2010 at 8:37 pm
The muffins I bought from you on Friday were great. Perfect lunch!. The bakery looks good too. Loved your chairs. Have you every made hot dog rolls? Let me know if you if you do?