Wheat Free Rye, Pumpkin And Date Muffins

Wheat Free Rye, Pumpkin And Date Muffins

Course :	Muffins
From:	HungryMonster.com
Serves:	1

Ingredients:

1/4	cup	margarine
1/2	cup	treacle -- or sugar
3	large	eggs
1/2	cup	yogurt
1	cup	pumpkin puree
1	cup	chopped dates
2	teaspoons	mixed spice -- (or pumpkin pie spice)
2 1/2	cups	rye flour
4	teaspoons	wheat free baking powder -- or 1 tsp baking soda

Preparation:

Preheat oven to 350F, prepare pans. Thoroughly combine the wet mix ingredients except the dates. Fold in the combined dry mix, add the dates and spoon into pans. Bake as soon as possible, for 25-30 mins. Makes 12. Variations: Rye, Apricot and Almond: Omit the dates and add 1 cup chopped dried apricots and 1/2 cup sliced almonds. Rye and Sultanas: Omit the dates and add 1 cup of sultanas (golden raisins)

Nutritional Information:

2153 Calories (kcal); 69g Total Fat; (27% calories from fat); 51g Protein; 356g Carbohydrate; 577mg Cholesterol; 781mg Sodium