Pumpkin cracked grain muffins

October 19, 2010

This recipe benefits from a “long soak” in order to make the whole grains more digestible and more nourishing. The long soak is not a difficult step, it just requires either a bit of advanced planning or a bit of patience. Bob’s Red Mill’s gluten-free Mighty Tasty Hot Cereal is perfect for this hearty, delicious muffin, but you may find gluten-free grains at your local health food store that you would prefer to crack yourself in a good coffee grinder or grain mill. Examples of acceptable grains would include brown rice, corn, buckwheat, quinoa, millet, and sorghum. This has definitely become my favorite breakfast muffin!

  • 1 ½ C gluten-free cracked grains (Bob’s Red Mill GF Mighty Tasty Hot Cereal)
  • 1 C sorghum flour
  • 1 ½ C kefir, yogurt or buttermilk
  • ½ C tapioca flour
  • ½ C cornstarch
  • 2 tsp xanthan gum
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 T baking powder
  • 2 tsp baking soda
  • ½ C melted unsalted butter
  • 2 eggs
  • 2 tsp vanilla
  • 2 C pumpkin puree
  • 1 C sugar
  • raisins, nuts, chopped dark chocolate

In a large mixing bowl, add the cracked grains, the sorghum flour and 1 ½ C of kefir, yogurt or buttermilk. Mix thoroughly and let the mixture soak at room temperature (or in the oven with the pilot light on) for 12 to 24 hours.

Preheat the oven to 375 degrees. Combine the remaining dry ingredients (tapioca flour through baking soda) in a bowl. Add the melted butter, eggs, vanilla, pumpkin puree and sugar to the soaked grain/flour mix, then sift in the dry mixture and mix thoroughly. Add handfuls of raisins, some chopped nuts, and some chopped dark chocolate. Spoon the batter into prepared muffin tins and bake for 20 to 25 minutes. Cool and enjoy!

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