Gluten-Free Pumpkin Cranberry Muffins
Enjoy these delish gluten-free Pumpkin Cranberry Muffins from The Oaks at Ojai!
Ingredients:
- ½ cup Chopped walnuts
- 1 tablespoons Agave or honey
- 1½ cups rice flour
- ½ cup sorghum flour (you can use all rice flour if you like; just increase rice flour to 2 cups and increase guar gum to 2 tablespoons)
- 1½ tablespoons guar gum
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- ¾ cup pumpkin puree
- ¼ cup agave or honey
- 2 tablespoons molasses
- 1 cup plain non-fat yogurt
- 2 tablespoons canola oil
- 1 large egg
- ½ cup dried cranberries
- tablespoon fresh orange zest (grated rind)
Directions:
1. Preheat oven to 350 degrees and line muffin tins with muffin cups.
2. Combine the first two ingredients and set aside.
3. Combine second set of ingredients in a large mixing bowl. If baking powder is clumpy, sift it with some of the flour.
4. Stir the third set of ingredients in a bowl, mixing well.
5. Stir the wet ingredients into the flour mixture, combining well, but do not beat.
6. Fold in the orange zest and the cranberries.
7. Spoon or scoop ¼ cup batter into each muffin cup.
8. Sprinkle the top of the muffins with the first set of ingredients (nuts and agave).
9. Bake 18 to 20 minutes. Cool on a wire rack.
Per serving size of 1 muffin: 125 Calories | 4.7g fat| 12.1mg cholesterol | 112mg sodium | 2.6g fiber | 18.7g carbohydrates