Ener-G Egg Replacer Gluten-Free Pumpkin Muffins
|3||tsp||flaxmeal (ground flax seed)|
|1 1⁄4||cup||Ener-G Brown Rice Flour|
|1⁄2||cup||Ener-G Potato Starch Flour|
|1⁄4||cup||Ener-G Tapioca Flour|
|3||tsp||Ener-G Egg Replacer|
|1 1⁄2||tsp||Ener-G Baking Powder|
|1||tsp||baking soda (sodium bicarbonate)|
|1⁄4||tsp||each of nutmeg, cloves, and allspice|
|3||tbsp||extra virgin olive oil|
|1||cup||milk, soymilk, or rice milk|
|1||cup||Buttermilk (or 1 cup milk stirred with 1 tsp vinegar)|
Lightly grease or spray (use gluten-free version) one 12 count regular muffin pan. In a small saucepan, boil about 4 tbsp water and add only 2 tbsp to the flax meal. Stir for about 20 seconds or until it slightly thickens. Set aside. In a mixing bowl, blend together the Ener-G Brown Rice Flour, sugar, Ener-G Potato Starch Flour, Ener-G Tapioca Flour, Ener-G Egg Replacer, Ener-G Low Electrolyte Baking Powder, baking soda, salt, cinnamon, nutmeg, cloves, allspice, and cocount flour. Mix for 2 minutes. Preheat oven to 365 degrees F. Add oil, milk, pumpkin, vanilla, and buttermilk. Start mixing at a slow speed and scrape sides as needed. Mix on medium-high speed for 25-30 seconds. Using a spoon, ice cream scope, or by hand, place enough batter in each muffin cup almost to the top, smoothing out the top. Turn the oven temperature down to 350 degrees F, and place muffins in oven to bake for 30 minutes. Let cool for 5 minutes.
*Coconut flour can be found in most health food stores. You may also use 3 1/2 tablespoons unsweetened cocount, pulsed until fine in the food processor.