GF (Great - Full) Thanksgiving Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 acorn squash1//4 cup ground flaxseed 1/3 cup hot water2 tbsp canola oil3 tbsp maple syrup2/3 cup (4.6 oz) soft coconut palm sugar 3 tbsp tapioca starch2 tbsp arrowroot starch3 tbsp potato starch1/2 cup white rice flour1/2 cup millet flour1 tsp guar gum 2 tsp baking soda1/2 tsp cream of tartar1/4 teaspoon salt1/2 tbsp pumpkin pie spice1 large sweet potato, grated1 medium apple, grated1/4 cup raisins, soaked in hot water and drained
Preheat oven to 375F and grease 12 muffin cups (don't line them - the muffins tend to stick).
Place acorn squash upside down in a microwaveable, covered casserole. Add 1 tbsp of water.
Microwave for 6 minutes, then rotate position of the casserole (if you don't have a turntable) and microwave 6 minutes longer.
Scrape squash pulp into a large bowl and set aside.
In a small dish combine flaxseed and hot water. Let stand 10 minutes, then scrape into the bowl with the squash.
Add oil, maple syrup, and coconut sugar, beat together until smooth.
In a medium bowl whisk together starches, rice flour, millet flour, guar gum, baking soda, cream of tartar, salt and spice.
Stir into the sugar mixture until just combined, then add sweet potato, apple and raisins, folding in.
Bake for 25 minutes. Cool in the tins for 5 minutes, then turn out and cool on a wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Place acorn squash upside down in a microwaveable, covered casserole. Add 1 tbsp of water.
Microwave for 6 minutes, then rotate position of the casserole (if you don't have a turntable) and microwave 6 minutes longer.
Scrape squash pulp into a large bowl and set aside.
In a small dish combine flaxseed and hot water. Let stand 10 minutes, then scrape into the bowl with the squash.
Add oil, maple syrup, and coconut sugar, beat together until smooth.
In a medium bowl whisk together starches, rice flour, millet flour, guar gum, baking soda, cream of tartar, salt and spice.
Stir into the sugar mixture until just combined, then add sweet potato, apple and raisins, folding in.
Bake for 25 minutes. Cool in the tins for 5 minutes, then turn out and cool on a wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 172.8
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 18.9 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 2.7 g
- Protein: 2.1 g
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