Now when I said I was going to write a recipe for this week I initially told my editor that I was going to write a recipe for Happy Soup. However, I’m not feeling all that great right now. Having been stuck in North Carolina for the last two months on study abroad with far too much work to do, far away from my family and trying desperately to navigate a long distance relationship, happy is not my present state of mind.
To make matters worse, in a cruel twist of fate today is Homecoming weekend, driving home, well, just how far away I am from it. Thanks for that UNC, thank you very much. So although I could really do with some Happy Soup I’m not sure I can write about it. These muffins, however, are divine and perfect for “Fall” snacks. And are the perfect remedy to that sinking ‘midterm’ feeling you get even when you are in the same continent as your family and boyfriend…
- . 3 eggs
- . 2 tablespoons molasses
- . 1 can of pumpkin purée (I had to search high and low on the internet to find this in the UK, but apparently Waitrose does some)
- . 240g gluten free flour (rice flour is amazing for this recipe)
- . 200g sugar
- . 2 teaspoons baking powder
- . ½ teaspoon salt
- . 1 teaspoon cinnamon
- . ¾ nutmeg
- . ½ teaspoon cloves
- . ¼ ginger
- . 115g soft butter
- . 200g chocolate chips (or mixed nuts, or half and half)
- Heat oven to 190°C and grease muffin tin.
- Whisk together eggs, molasses and pumpkin puree.
- In another bowl mix the flour, sugar, baking powder, salt and spices together.
- Mix in the butter until it looks like sand.
- Slowly add in the egg and pumpkin mixture beating well until its light and fluffy (I ended up mixing for over 2 minutes).
- Fold in the chocolate chips.
- Put the mixture in the muffin tin and let them rest for 10 minutes.
- Bake the muffins for 22-25 minutes until the middle springs back when touched.
- Finally leave to rest for 5 minutes before eating them with hot mulled apple juice. Yum yum.