Yes, last week I took a brief hiatus from TWD. No fault to my fellow TWD bakers or to Dorie herself, other things just took priority 🙂
This week’s pick came from Kelly at Sounding my Barbaric Gulp. I very timely choice, considering it is Fall and Halloween is just around the corner.
After baking these muffins, I am now 100% convinced that living a gluten free life does NOT mean I can no longer enjoy DELICIOUS desserts. This is exciting news considering that baking, before being diagnosed with Celiac, was a large part of life. I am happy to know that I can continue doing what I love.
I do wonder sometimes if my satisfaction with the recipes is because I’m so desperate for a sweet treat, that I’ll eat anything that is homemade and has sugar, or if the recipe is truly reminiscent of “the real thing”. To solve this, I have enlisted the hubby as my official taste-tester. For those interested in facts, 3 out of my 4 latest GF baking attempts, he ruled that the GF version tasted just the same.
Could a GF bakery be on the horizon?
Back to the recipe. I absolutely loved the addition of golden raisins and pecans in these pumpkin muffins. In fact, I can’t see myself using regular raisins again, even in something like oatmeal/raisin cookies. To me, the golden raisins are a bit more appealing to the eye and lend a little more sweetness to the muffin. I didn’t have any sunflower seeds on hand to “decorate” the top but I don’t think it would have added too much in terms of flavor. I do however, think they would have helped with my photografia.
Once again, I substituted the FABULOUS Pamela’s Baking Mix for the AP flour and the baking soda in Dorie’s recipe. My next baking challenge will be to venture from this “pre-made” flour mix and create my own. No guarantee as to when that will happen, but that is my goal. For now, Pamela’s provides convenience and dependability, which I need during my busy weeks.
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