01/05/11




This recipe is based on a muffin recipe from Jamie Geller's Quick & Kosher, as well as a recipe passed on to me from family in Monsey. I've altered the recipe to make it gluten-free and a little bit healthier!






  • SERVING/YIELD
    24


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Shehakol


  • RECIPE
    #929





















  • kvetchingeditor











INGREDIENTS













  • 2 jars babyfood (sweet potato, pumpkin, anything!)










  • 1 tsp baking powder










  • 1 cup gluten-free flour mix










  • 1 tsp xanthum gum










  • 6 Tbsp egg whites (or 2 eggs)










  • 1 tsp lemon juice










  • ¾ cup oil or applesauce










  • 2 Tbsp honey










  • 1 tsp vanilla










  • 1 cup sugar or ⅔ cup agave










  • 1 tsp salt










  1. Preheat oven to 350 degrees.



  2. Mix all ingredients together. Order doesn't matter!



  3. Pour into lined cupcake pan. You can make mini versions, but I recommend full-size cupcakes, filling the cups about 1/2 to 2/3 full. Bake for 20-25 minutes, but keep a close eye. If you're at a high altitude, they might need a little bit closer to the 20 minutes than 25.















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