GLUTEN FREE PUMPKIN CORN MUFFINS
3 large organic free-range eggs or Ener-G Egg Re placer for two eggs
1/2 cup olive oil
3/4 cup pumpkin puree
3/4 cup organic light brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup organic stone ground cornmeal
1 cup gluten free flour mix or gluten-free pancake and baking mix( if using pancake mix omit 1 tsp of baking powder and the baking soda)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea saltPreheat oven to 350, line muffin tin with 12 cups
Whisk eggs until frothy, add olive oil, and puree. Mix well with whisk. Add brown sugar, vanilla, cinnamon and pie spice mix and set aside. In a separate bowl add all dry ingredients and mix well. Add your dry to wet and mix until a smooth batter. Fill your muffin cups and bake for 20 -25 minutes on middle rack until muffins are golden and firm to touch.
Remove and leave in pan for 5 minutes and then put on rack. Best when warm, but good anytime! Store in freezer bag in refrigerator or freezer. You can take and heat as needed. Henry and I shared one with Low Fat Strawberry Cream Cheese this morning. They were just as pleasing.
I had to show one more picture. You want these right now don't you?
This recipe makes 12 muffins and they are worth 4 points each. I am going to try making them with apple sauce and see how they turn out. If made with apple sauce they come down to 1 point. My soup is the classic Weight Watchers Taco Soup for 2 points per 1 Cup serving. Therefore the muffins a 4 points each were not so bad.
I lost one more pound this week for a total of 6.5 lost.