Everyone loves muffins and with this new recipe they are even tastier than you can imagine! The best part is you can try these tasty treats this Saturday at the Farmers Market in Cedar Park and Barton Creek!

Ingredients:

• 1 Cup Arzu Original Flavor 
• 1 Cup Angel’s Gluten Free Flour Blend* (may substitute with Sorghum flour)
• 2 Teaspoons   cinnamon
• 1 Teaspoon ground ginger
• 1/3 Teaspoon ground cloves
• 1/3 Cup firmly packed brown sugar
• 2 Teaspoons Baking powder
• ½ Teaspoon baking soda
• ½ Teaspoon salt (optional)
• 1 Cup canned pumpkin (may substitute with fresh cooked pumpkin)
• 1/2 Cup almond milk (May Sub. Real Milk or any other Milk Sustitute)
• 1 Egg, lightly beaten (May substitute with egg replacement)
• 3 Tablespoons vegetable oil 

Directions:

• Preheat oven to 375*
• Line muffin pan with paper baking cups (12 full size/ 36 mini muffins) , or lightly grease bottom only.
• Combine all dry ingredients in a bowl, mix.
• Add pumpkin, milk, oil and eggs to dry ingredients. Mix just until dry ingredients are moistened.
• Fill muffin cups ¾ full.
• Bake for 22-25 minutes or until golden brown. (Bake for 12 minutes if making mini muffins)
• Let muffins cool 5 minutes before removing from pan.
• Makes 1 dozen muffins full size muffins or 36 mini muffins.
• Freeze well.

Angel’s Gluten Free Flour Blend available at  Gluten  Free Food For Life www.gfcfcuisine.com 

Nutrition info per full sized muffin:  Cal 130, Fat 4gm, Sodium 220mg, Carbs 22 gm,  Fiber 2gm, Sugar 7 gm, Protein 2gm.