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