Rye, Pumpkin and Date Muffins (Wheat Free)

Home Back

Title: Rye, Pumpkin and Date Muffins (Wheat Free)
Categories: Bread
Yield: 12 Servings

----------------------------------WET MIX----------------------------------
1/4 c Margarine
1/2 c Sugar or treacle (molassess)
3 Eggs
1/2 c Yoghurt
1 c Pumpkin puree (see note)
1 c Chopped dates

----------------------------------DRY MIX----------------------------------
2 ts Mixed spice (or pumpkin pie
-spice)
2 1/2 c Rye flour
4 ts Wheat free baking powder
--or-
1 ts Baking soda

Preheat oven to 350�F, prepare pans. Thoroughly combine the wet mix
ingredients except the dates. Fold in the combined dry mix, add the dates &
spoon into pans. Bake as soon as possible, for 25-30 mins. Makes 12.

NOTE: To make 1-1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of
water. Variations:

1. Rye, Apricot & Almond: Omit the dates & add 1 cup chopped dried apricots
&
1/2 cup sliced almonds.

2. Rye & Sultanas: Omit the dates & add 1 cup of sultanas (golden raisins)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.