Title: Fruit Sweet and Sugar Free - Spicy Pumpkin Muffins
Categories: Diabetic Bread Fruit Quick Nut
Yield: 12 Lg muffins
| FRUIT AND NUTS |
| 1 1/2 | c | Pecans; |
| 3/4 | c | Raisins; |
| WET INGREDIENTS |
| 3 | c | Canned pumpkin;(29oz can) |
| 10 | tb | Fruit sweetener; |
| 1/2 | c | Oil; |
| 3/4 | c | Raisin water; |
| DRY INGREDIENTS |
| 3 1/4 | c | Brown rice flour; |
| 2 | tb | Cinnamon; |
| 1 | ts | Nutmeg; |
| 3/4 | ts | Cloves; |
| 3/4 | ts | Allspice; |
| 3 1/2 | ts | Baking poweder; |
| 3/4 | ts | Baking soda; |
| 1 | ts | Salt; |
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 1-1/2 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
3/4 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 (1/2 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.