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    Scott Adams

    A.J.'s Pumpkin-Raisin Spice Muffins (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from A.J. McEvoy

    1 ¼ Cups A.J.s Special Gluten-Free Baking mix (or your own favorite mix)
    ½ Cup Canned Pumpkin Puree
    1 Large Egg
    ¼ Cup milk
    2 teaspoon Pumpkin Pie Spice, more if you prefer (BE CAREFUL that it is made only of spices, as some
    anti-caking agents might contain grain products)
    ¼ Sugar
    2 teaspoon Blackstrap or other dark molasses (be sure ingredients do not list caramel color, a possible danger)
    2 teaspoon Honey
    1 small handful of your favorite raisins



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    Pre-heat oven to 375 degrees. Mix baking mix and spice together in a medium-size bowl; set aside. In another medium-size bowl, beat the egg; then add the milk; then add the sugar, molasses, and honey; then blend in the pumpkin. Slowly add in the baking mix/spice blend. This mix WILL be very stiff. It takes a strong hand to stir it. When evenly-blended, add raisins. Spoon into muffin pan. Bake for 20-25 minutes, depending on your oven. Makes 6 muffins.

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    This recipe is not clear as to how much sugar is required. I will assume that it is 1/4 cup. It would help if the ingredients are listed in the order that they are to handled in the recipe.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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