Recipe - Pumpkin Cream Cheese Muffins

Three fourths cup Rice milk
One half cup Solid pack pumpkin
Three fourths cup Water
One fourth cup Tapioca flour (not pearls)
2 To 3 TB water
1 tablespoon Sugar (I've used Sucanat &
White sugar successfully)
1 teaspoon Vanilla

OPTION
1 Stick licorice root, split
(34" long)

Pour rice milk into a twocup measuring cup. Add pumpkin until liquid
level is up to 1 One fourth cups. Add water until level is at two cups. Stir,
pour into pot, add licorice root, if using. Cover. Bring to rolling boil.

While liquid is coming to a boil, mix tapioca, sweetner and 23 TB water
and stir well until smooth.

Once liquid is boiling, turn of flame/remove from heat. Fish out licorice
root, if using. Stir with a wooden spoon for around a minute to let the
mixture cool off a bit. Stir in vanilla. Alternatively, stir vanilla into
tapioca mixture.

Continue stirring and slowly pour tapioca mixture into hot liquid. The
liquid will gel almost immediately. Stop stirring once the mixture is
smooth. Cover an let it all cool off for twenty minutes or so.

Pour into One half cup bowls and cover with plastic, or pour into small jars and
screw on lids (more ecological, not as pretty). Refridgerate and serve
cold.

You can eat this warm right away but I don't know if it reheats well.

NOTES: If the mixture did not gel try adding some more tapioca immediately.
I have found, though, that once the gel breaks up you can't fix it.

Try different variations use different "filling" or more or less
sweetner, more vanilla, other flavorings, vary the milk/water ratio etc. In
some cases you may need to add more thickener in order to get it all to
gel.

From: J. Ari Kornfeld ari@sibari.isl.sri.com. Fatfree Digest [Volume 9
Issue 17] July 8, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip