Salmon in a can is a quick, tasty, and wholesome dish. In a hamburger bun or with a salad, you can eat this with or without the dressing.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 ¾ cups rice flour
- 1 cup soy flour
- ½ cup white sugar
- 1 ½ teaspoons salt
- 1 (15 ounce) can pumpkin puree
- ½ cup oil
- 2 eggs, lightly beaten
- ½ cup infant rice cereal
- 1 ½ tablespoons baking powder
- 1 cup semisweet chocolate chips (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Whisk rice flour, soy flour, sugar, and salt together in a bowl; stir in pumpkin, oil, and eggs.
- Mix rice cereal and baking powder together in a bowl; stir into pumpkin mixture until batter is combined. Fold in chocolate chips. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
- You can use any other gluten-free flour in place of the soy flour. You can substitute raisins for the chocolate chips.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 517 mg |
| Sugars | 19 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I used Bobs Red Mill 1 for 1 for flour and used potato flakes because I didn’t have rice cereal. They are ok but kind of heavy. Seems like they need some liquid so last 6 muffins I added almond milk. Also I added some spices, since there were none in The recipe, cinnamon, nutmeg cloves and allspice…still they are kind of tasteless Future batches will include 1/2 c almond milk, and at least 1t cinnamon.
The taste of these muffins is ok. There are no starches really, just heavy flours. The notes say to use any gf flour in place of the ones listed. I used 3/4 c of sorghum flour plus 1/4 cup of brown rice flour in place of the soy flour. They were heavy like bricks. I also believe that 1.5 Tbsp of baking powder is way too much. I used one tbsp and there was an acidic aftertaste. I used coconut oil for the vegetable oil. For such a thick batter, the oven temperature burnt the tops and left the bottoms raw. If I were to make these again I would use a lighter flour mix, reduce the baking powder, and reduce the oven temperature (increasing cooking time).