Gluten Free Pumpkin Cranberry Muffins
- ½ c golden flax meal
- 1 c milk
- ¼ c oil
- 1 c pumpkin
- ¾ c sugar
- 1 T cinnamon
- ¼ t nutmeg
- ½ t orange zest
- 1 T balsamic vinegar
- 2 c Bob’s GF Flour
- 2 t baking powder
- 1 t baking soda
- ½ t salt
- 1 c cranberries
Mix everything together very well, folding the cranberries in at the end
Bake at 400 for 20 – 25 minutes
For a sugar free bread, omit sugar, add 1`/2 t kal stevia powder and bake in a 9 by 13 pan for 30 minutes
I used my Bean Milk in these. I really like bean milk in baking. It is so much cheaper than commercial non dairy milks and adds protein! Banananog works well too.
You can always make your own rice milk too!
What are your favorite muffin flavors?