Pumpkin Muffins
Makes 24 muffins that adhere to the Specific Carbohydrate Diet. Carol brought this to our 2010 gathering at Kathy's in Elburn.  Is is free of complex sugars (no grain, no flour) containing only honey as sweetener and is good for those with ulcerative colitis and krohn's disease and other digestive problems.


4 eggs

1 15 oz. can pumpkin (I use organic pumpkin; do not use canned pumpkin pie mix)

2/3 c. honey

c. extra light olive oil

2 tsp. vanilla

1 tsp. baking soda

1 tsp. salt

3 tsp. cinnamon

1 tsp. nutmeg

tsp. ground cloves

tsp. ground ginger

 5 c. or 1 - 16 oz. bag of almond flour

1 c. chopped walnuts

1 c. raisins


1.      Preheat oven to 325o F.

2.      Line muffin tins with paper liners.


3.      In a large mixing bowl, use an electric beater to thoroughly combine all ingredients EXCEPT the almond flour, walnuts, and raisins.


4.      Stir in almond flour until well-combined.


5.      Stir in walnuts and raisins.


6.      Spoon batter into muffin cups. Be sure that the batter (particularly the walnuts and raisins) is equally distributed.


7.      Bake for 25-30 minutes, until golden brown and a toothpick comes out clean.


8.      Allow the muffins to cool in the tins for 10 min. Then lift them out of the tins with a narrow spatula or a knife to continue cooling on a rack.


9.      If the muffins will not be eaten within a day, refrigerate them. If they will not be eaten within four days, freeze them.

 Adapted from Amy McKennas recipe on http://www.scdrecipe.com/ by Carol Beausang 11/10