22 September 2012

Taking Advantage of Technology


Since I made these muffins for a protest today, I figured I better have the recipe up and running so I can direct attendees to the ingredients list.   These muffins and donuts fit well with today being Mabon, the Autumnal Equinox.





Because I forgot to add the sugar to the wet ingredients for one batch, I baked that batch in the muffin tins since muffins can be denser than donuts.  I added the sugar to the wet ingredients for the donut (and heart cake) batch.  We'll see how the texture differs between the two iterations.  I also sifted the flours because I used to do that to everything I baked with wheat flour (back in the day...pre-May 2011), and I think I will solve many of my, uh, density problems by doing so.


Pumpkin Cake Donuts

1/2 cup sticky rice flour
1/2 cup King Arthur Flour Ancient Grains GF flour blend
1/2 cup sorghum flour
1/4 cup brown rice flour
2 tablespoons tapioca starch
3/4 teaspoon xanthan gum
1/2 teaspoon ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
dash cardamom
1 teaspoon Kosher salt

1/3 cup sunflower oil
1/2 cup water
2 tablespoons ground flaxseed
1 cup sugar
16 ounces pumpkin puree
1 1/2 teaspoons baking powder

3 tablespoons sugar
1 teaspoon cinnamon

Preheat the oven to 375 degrees Fahrenheit.  Grease a mini donut pan and a 6-well large muffin pan OR line with papers a mini muffin pan and a standard muffin pan.  Combine cinnamon and the three tablespoons of sugar in a small bowl and set aside.

In a large bowl, sift then whisk together the flours, xanthan gum, and spices.  In a blender or food processor, combine the wet ingredients and baking powder.  Add wet to dry and transfer to the pan(s) you’re using.  Bake regular muffins and large muffins for about 30 minutes, and the mini muffins and mini donuts are done in about 27 minutes.  At 20 minutes, shuffle around the pans, rotating them and changing their positions on the racks.  All shapes of baked goods are done when they are slightly browned on the top, have pulled away from the sides of the pan (if they’re not in paper), a toothpick inserted in the centre comes out clean, and they spring back fully when touched.  Let cool in the pan for 5 minutes then roll donuts and hearts in cinnamon-sugar.  Remove all items to a cooling rack to cool completely before storing.


Make signs and stick 'em in the muffins (I recruited my friend Aelfwynn's daughter since she's a fantastic artist).






Again, can’t protest the culture of blaming the victim on an empty stomach at Slutwalk Richmond.

2 comments:

  1. You're really knowledgeable about food science!

    ReplyDelete
  2. Thanks! I find it fascinating...that's why I want to pursue something that relates to food and how the human body metabolises it, too!

    ReplyDelete

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