Gluten-Free

 

 

Pineapple Pecan Muffins 

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Description:
Gluten-free Muffins.
These were a pleasant surprise as they have only honey as a sweetener. They do brown quickly but don’t be fooled. Allow them to bake for their full time.

Pineapple is one of those foods that is heaven to eat. A good, juicy ripe pineapple can satisfy a sweet craving as well as any chocolate bar. In addition to being a delicious food, there are many health benefits of pineapple.
Pineapple is Loaded with Vitamins and Minerals. The obvious benefits of pineapple are all the vitamins and minerals the fruit is loaded with. Its nutrients include calcium, potassium, fiber, and vitamin C. In addition it is low in fat and cholesterol.


Ingredients:
½ c oil 2 c GF Baking Mix
2 eggs 2 tsp xanthan gum
½ c liquid honey 2 tsp baking powder
1c crushed pineapple undrained 1 tsp baking soda
½ c chopped pecans toasted ½ tsp salt



Directions:
Toast pecans lightly and set aside. Place oil, egg and honey in bowl of mixer and beat until fluffy.
Add pineapple and stir to combine. Add baking mix, xanthan, baking powder, baking soda and salt. Beat until smooth. Add toasted pecans and stir to blend.
Divide evenly between 18 muffin cups. Bake at 375° for 20 -25 minutes. Until toothpick inserted in center comes out clean. Cool completely before storing or freezing.


Servings: Yields 18 muffins


Special Diet: Gluten Free


Category: Gluten-Free

Submitted By: Cathy’s Gluten Free Creations



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Squash
Squash is a water-laden vegetable. We suggest baking or roasting squash to evaporate some of the water and to concentrate the vegetable's flavors. For ribbed squash, cut in half or in large wedges. Place the pieces cut side down on a baking pan lined with parchment paper. To roast peeled chunks of squash, scatter on a parchment-lined baking sheet in a single layer, drizzle with olive oil, season with salt and pepper.


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