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Hi.  Long time no blog.  The thing about chronic health problems is that they are chronic.  Every once in a while, they tend to get really bad, and then things like blogging have to fall by the wayside.  But I’m back, and I hope it’s not temporary.

These were inspired by one of my wacky cravings.  The recipe originally came from the Betty Crocker’s 40th anniversary edition pumpkin bread recipe, but you’d be hard pressed to tell that now.


GFDF Pumpkin Cranberry Nut Muffins

Wet Ingredients:
1-15 ounce can organic pumpkin
1 cup organic sucanat
2/3 cup organic cane sugar
2/3 cup organic canola oil
4 organic eggs
1 tablespoons organic GF vanilla extract

Dry Ingredients:
3/4 cup organic tapioca starch
3/4 cup organic brown rice flour
3/4 cup sorghum flour
3/4 cup organic millet flour or almond meal
1.5 teaspoon xanthan gum
1 teaspoon sea salt
2 teaspoons organic ground cinnamon
1/2 teaspoon organic ground nutmeg
1/2 teaspoon organic ground ginger
1 teaspoon baking powder
1.5 teaspoon baking soda

Stir Ins:
1/2 cup organic dried sweetened cranberries, coarsely chopped (optional)
1/2 cup organic pecans or walnuts, coarsely chopped (optional)

Preheat oven to 350F.  Lightly oil 24 muffin tins.  I use organic canola oil.

In a large bowl, mix together the wet ingredients.  In a small bowl, mix together the dry ingredients.  Stir the dry ingredients into the wet ingredients.  Stir in optional nuts and cranberries.  Fill 24 muffin cups about 2/3 full.  Bake for 20-22 minutes or until a toothpick comes out clean.  Cool for a few minutes before removing from the muffin pans.