Rye, Pumpkin and Date Muffins (Wheat Free)

12 Servings

Try this Rye, Pumpkin and Date Muffins (Wheat Free) recipe, or post your own recipe for Rye, Pumpkin and Date Muffins (Wheat Free)

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Rye, Pumpkin and Date Muffins (Wheat Free) Ingredients

WET MIX	DRY MIX
1/4 c Margarine	2 ts Mixed spice (or pumpkin pie
1/2 c Sugar or treacle (molassess)	2 1/2 c Rye flour
3 Eggs	4 ts Wheat free baking powder
1/2 c Yoghurt	or
1 c Pumpkin puree (see note)	1 ts Baking soda
1 c Chopped dates

Instructions for Rye, Pumpkin and Date Muffins (Wheat Free)

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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: GrainsCuisine: Uncategorized