Fruit sweet and sugar free - spicy pumpkin muffins

12 lg muffins

Ingredients

Quantity Ingredient
1½ cup Pecans
3 cups Canned pumpkin (29oz can)
10 tablespoons Fruit sweetener
3¼ cup Brown rice flour
2 tablespoons Cinnamon
1 teaspoon Nutmeg
¾ teaspoon Cloves
¾ cup Raisins
½ cup Oil
¾ cup Raisin water
¾ teaspoon Allspice
3½ teaspoon Baking poweder
¾ teaspoon Baking soda
1 teaspoon Salt

Directions

FRUIT AND NUTS

WET INGREDIENTS

DRY INGREDIENTS

Preheat the oven to 375 degrees. Lightly spray a regular size muffin tin with lecithin spray. Toast the walnuts for 7-10 minutes in the oven, stirring occasionally. Allow the nuts to cool and coarsely chop them with a knife or with a pulsing action in a food processor. Bring 1-½ cups water to a boil in a small pan. Add the raisins. When the water returns to a boil, turn off the heat. Let the raisins plump for at least 10 mintes. Drain the raisins, saving the raisin water. If necessary add water to equal ¾ cup. Combine the wet ingredients in a medium size bowl. Sift together the dry ingredients into a large bowl. Make a well in the center and stir in the wet mix. When half mixed, fold in the toasted pecans and plumped raisins. Do not over mix, batter should remain lumpy. Use a rounded #12 scoop (½ cup) to place the batter into the prepared muffin tin. Bake the muffins on the middle shelf of the preheated oven for 30 minutes. Turn the muffins once if necessary for the muffins to brown evenly. Turn off the heat and leave the muffins in the oven with the door closed for another 15 minutes. Let the muffins cool in the tin for five minutes before removing them to a wire rack to cool completely.

Submitted By JANE KNOX On 10-01-94

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