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Barb's Pumpkin Chocolate Chip Muffins~Gluten Free
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1 2/3 cup | gluten free flour mixture |
1/3 cup | melted butter |
1 cup | fresh roasted pumpkin, mashed, (or same of canned pumpkin) |
1 T | olive oil, (omit if you use canned pumpkin) |
1/2 cup | agave syrup, (3/4 cup if you like a sweeter muffin) |
1 t | baking soda |
1/2 t | ginger |
1/2 t | cinnamon |
1/2 t | nutmeg |
1/2 t | salt |
1/3 cup | water |
2 | eggs |
1/2 cup | chocolate chips, (look for soy lecithin and emulsifier free) |
In a large bowl combine flour, spices and baking soda. In another bowl combine pumpkin, agave, water and eggs, mix well then add to dry ingredients
and mix well. Stir in chocolate chips and bake in muffin tins at 350 for 20-25 minutes until toothpick inserted in center comes out clean.
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