1ST INGREDIENTS

½ Cup Chopped walnuts

1 Tbsp Agave or honey

2ND INGREDIENTS

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 Tbsp.)

1½ Tbsp Guar gum

2 tsp Baking powder

¼ tsp Baking soda

1 tsp Cinnamon

¼ tsp Allspice

3RD INGREDIENTS

¾ Cup Pumpkin puree
1/4 Cup Agave or honey

2 Tbsp Molasses

1 Cup Plain non-fat yogurt

2 Tbsp Canola oil
1 Large egg

LAST INGREDIENTS

½ Cup Dried cranberries
1Tbsp Fresh orange zest (grated rind)

• Preheat oven to 350 degrees and line muffin tins with muffin cups.
• Combine the first two ingredients and set aside.
• Combine second set of ingredients in a large mixing bowl. If baking powder is clumpy, sift it with some of the flour.
• Stir the third set of ingredients in a bowl, mixing well.
• Stir the wet ingredients into the flour mixture, combining well, but do not beat.
• Fold in the orange zest and the cranberries.
• Spoon or scoop ¼ cup batter into each muffin cup.
• Sprinkle the top of the muffins with the first set of ingredients (nuts and agave).
• Bake 18 to 20 minutes. Cool on a wire rack.

Per serving size of 1 muffin – Calories: 125. Fat: 4.7 gm. Cholesterol: 12.1 mg. Sodium: 112 mg. Fiber: 2.6 gm. Carbohydrates: 18.7 gm.