Devil's Night Muffins

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I came upon this recipe in what has now become one of my favorite recipe catalogues, The Wall Street Journal. There are always a plethora of innovative, interesting, and healthy recipes in the Journal, and this one, for gluten free muffins, is a keeper. I picked up the ingredients which included White Rice and Buckwheat flours at my local Whole Foods and the rest came from my pantry. I happen to know many people who are following a gluten free diet, so this recipe is a welcome addition to my collection. My assistant, Lauren, couldn’t wait to try one; she and her 21 year old metabolism gave them the thumbs up!

Makes 9-12 muffins, depending on size of pan.

  • 8 tbsp unsalted butter, melted.

  • 1 cup sugar

  • 2 eggs

  • ¾ cup white rice flour

  • 1/3 cup buckwheat flour

  • ½ teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon allspice

  • Pinch of Salt

  • ¾ cup pumpkin purée

  • 1/3 cup chopped pitted prunes

  • ½ cup dark chocolate chips

1.     Heat oven to 375 degrees. Place butter, sugar and eggs in a large bowl. Use an electric mixer set on medium speed to beat together until light and fluffy, 3 minutes. Add remaining ingredients and gently stir until just combined.

2.     Spoon batter into muffin pans lined with muffin liners, filling each liner about 2/3 full. Place in oven and bake until a wooden toothpick or skewer inserted in center of muffin comes out clean, 20 minutes. Let cool 15 minutes, then remove muffins from pan. 

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