Pumpkin Muffins (+ leafy greens!)

[Guest guest]

So, I've been adding greens into everything! They just blend right in! Thank

you all for the tips!

 

Tonight, I adapted these from a couple of pumpkin bread/cake/muffin recipes from

http://glutenfreegoddess.blogspot.com, (what an amazing blog--I only adapted b/c

I didn't have all the needed ingredients in the house) to make muffins. Mine is

a double recipe, so it makes a/b 24 muffins. They are really moist and quite

yummy--my ds loved them warm out of the oven. I added choolate chips to half

(for me--as ds doesn't tolerate chocolate well) and they are quite tasty! (I

highly rec checking the blog--*all* of her pumpkiny recipes looked delicious!!)

 

Anyway, I thought I'd share!

 

 

Pumpkin Muffins (with Kale)

 

1 can pumpkin puree or 2 cups pumpkin puree

1/2 cup rice milk

1/2 cup olive oil

1/2 cup sunflower oil

1 cup agave nectar

2 tbs. maple syrup

Egg replacer for 4 eggs

4 tsp. vanilla extract

 

3 cups gf flour mix

2 tsp. baking soda

3 tsp. baking powder

1 tsp. salt

2 tsp. xantham gum

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. allspice

 

1 full cup finely chopped kale (I used my food processor)

 

Optional: 1/2-1 cup choc. chips, nuts, cranberries, etc!

 

Preheat oven to 350.

Mix dry ingredients in one bowl. Mix wet ingredients in another. Add kale to

wet ingredients. Mix together. Spoon into muffin tins and bake until knife

comes clean--approx. 30 minutes.

 

Cool and enjoy!

 

 

Lauren

 

" I am a work in progress... "

-Ani Difranco