Holiday Muffins

As with most years, I get the unusual urge to bake around the holidays. With my new venture into CrossFit and health, I wanted to start making modifications to my cooking (or in this case baking) that would support my fitness goals. No, I didn’t go Paleo with my baking although I will try this again with a Paleo recipe just because I’m curious how they will turn out.

I brought three dozen to the gym and they didn’t make it through the day. I’m posting the recipe that I modified from one I found on the Land-o-Lakes website. Next up: Paleo fudge brownies!

Ingredients (modifications noted as red italic text in square brackets):

2 cups Gluten-Free Flour Blend [used rice flour]
1 cup firmly packed brown sugar [used Paleo-friendly coconut palm sugar]
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground ginger [used nutmeg instead]
1/2 cup butter, melted [used coconut oil, melted]
1/2 cup mashed cooked pumpkin [used pumpkin puree]
1/3 cup buttermilk [used almond milk]
2 Eggs

Instructions:

Pre-heat oven to 400°F. Place paper baking cups into 12-cup muffin pan cup or grease cups. Set aside.

Combine all ingredients in bowl. OPTIONAL: if you want to make chocolate chip muffins, add organic chocolate chips at this point.

Spoon batter into prepared muffin pan. OPTIONAL: add any toppings at this point. I did four different versions: more chocolate chips (YUM), pecans, cinnamon/nutmeg, and organic unbleached sugar for a crumbly top.

Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.
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