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Tue, 15 Sep 1998 07:40:41 PDT |
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<<Disclaimer: Verify this information before applying it to your situation.>>
These hearty muffins were a big hit with my family. Hope you all will like
them too!
Chris in CA
MoM of Eileen, Anna, and Laura
[log in to unmask]
Banana Maple-Pecan Muffins
Filling:
3 ripe bananas, coarsely mashed
1/3 cup pure maple syrup
1/2 cup chopped pecans
Mix well and set aside.
Topping:
1/2 cup chopped pecans
1/4 cup pure maple syrup
Mix to get crumbly texture.
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2 cups gf flour mix (I use Gluten Free Pantry's French Bread/Pizza Mix)
1 tsp xanthan gum
1 cup firmly packed gf brown sugar
1 tsp gf baking soda
1/2 tsp salt
1 tsp pumpkin pie spice (I use Penzey's)
2 tbs buttermilk powder
2 eggs, beaten
1/3 cup vegetable oil
1/2 cup water
Combine gf flour, xanthan gum, sugar, baking soda, salt, pumpkin pie spice,
and dry buttermilk. Make a well in the center of the dry ingredients.
Combine eggs, oil, and water. Pour into the center of the dry ingredients
and stir with a wooden spoon just until dry ingredients are incorporated.
Use a spatula or knife to make three or four "troughs" in the dough/batter.
Spoon banana mixture into troughs. Gently fold bananas into dough with
knife. Spoon dough into muffin cups. Top with pecan-maple mixture. Bake
at 375 for 20 minutes. Makes about 15 good sized muffins.
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