Everyone loves muffins and with this new recipe they are even tastier than you can imagine! The best part is you can try these tasty treats this Saturday at the Farmers Market in Cedar Park and Barton Creek!

Ingredients:

• 1 Cup Arzu Original Flavor 
• 1 Cup Angel’s Gluten Free Flour Blend* (may substitute with Sorghum flour)
• 2 Teaspoons   cinnamon
• 1 Teaspoon ground ginger
• 1/3 Teaspoon ground cloves
• 1/3 Cup firmly packed brown sugar
• 2 Teaspoons Baking powder
• ½ Teaspoon baking soda
• ½ Teaspoon salt (optional)
• 1 Cup canned pumpkin (may substitute with fresh cooked pumpkin)
• 1/2 Cup almond milk (May Sub. Real Milk or any other Milk Sustitute)
• 1 Egg, lightly beaten (May substitute with egg replacement)
• 3 Tablespoons vegetable oil 

Directions:

• Preheat oven to 375*
• Line muffin pan with paper baking cups (12 full size/ 36 mini muffins) , or lightly grease bottom only.
• Combine all dry ingredients in a bowl, mix.
• Add pumpkin, milk, oil and eggs to dry ingredients. Mix just until dry ingredients are moistened.
• Fill muffin cups ¾ full.
• Bake for 22-25 minutes or until golden brown. (Bake for 12 minutes if making mini muffins)
• Let muffins cool 5 minutes before removing from pan.
• Makes 1 dozen muffins full size muffins or 36 mini muffins.
• Freeze well.

Angel’s Gluten Free Flour Blend available at  Gluten  Free Food For Life www.gfcfcuisine.com 

Nutrition info per full sized muffin:  Cal 130, Fat 4gm, Sodium 220mg, Carbs 22 gm,  Fiber 2gm, Sugar 7 gm, Protein 2gm.

• ½ cup dairy free margarine (may substitute with butter)
• ¾ cup brown sugar
• ¼ cup silken tofu (may substitute 1 egg)
• 2 teaspoons gluten-free vanilla
• ¾ cup quinoa four
• 3  tablespoons baking coco
• ½  teaspoon salt
• 1 ½ cup Arzu Original Flavor
• 3  tablespoons molasses
• 1 teaspoon orange zest

Preheat oven to 350* Cream margarine and brown sugar in large mixing bowl. Add tofu and vanilla and mix well. Slowly add quinoa flour, coco and salt, blend well. Add Arzu, molasses and orange zest and blend well. Drop by teaspoonful on to parchment lined cookie sheet.

• Bake for 10 – 12 minutes.
• Makes 4 dozen cookies.
• Nutritional information for 1 cookie:

Calories 50, Fat 2 gm, Saturated fat 0gm, Trans-fat 0 gm,  Cholesterol 0, Sodium 15 mg, Carbohydrates 7 gm, Fiber 1 gm, Sugar 3 gm, Protein 1 gm,Iron 2 % RDA

Ingredients

• 6 tablespoons dairy free/ soy free margarine such as Earth Balance (may substitute with butter)
• ½  cup brown sugar
• ¼ cup soft silken tofu (may substitute with 1 egg)
• ¾  cup quinoa flour
• ½  teaspoon baking soda
• ½  teaspoon salt
• ½  teaspoon cinnamon
• 1 teaspoon gluten free vanilla
• 1 ½ cups Arzu Original Flavor
• ½  cup raisins (may substitute with dried cranberries)

Directions

1. Preheat oven to 350*
2. Cream margarine, brown sugar and tofu.
3. Add quinoa flour, baking soda, salt and cinnamon and vanilla. Beat for 1 minute on high.
4. Add vanilla and Arzu. Mix well.
5. Add raisins and gently mix in.
6. Drop by teaspoonful onto parchment lined cookie sheet.
7. Bake 10-12 minutes until golden brown.
8. Cool before storing in air tight container.

Makes 3 dozen cookies.

Nutritional information per cookie:
Calories 50, Fat 1.5 grams, Sodium 90mg , Carbs 9 grams, Fiber 1grams, Protein 1 grams,  Iron 2% of RDA.

Inspired by a Persian dessert made of tahini and molasses, these great tasting cookies are gluten-free, dairy free, egg free, soy free and nut free.

Ingredients

• ½ cup Tahini (sesame seed paste)
• ½ cup Molasses
• ¼ cup silken tofu (may substitute with 1 egg)
• 1 teaspoon vanilla
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• 1 cup dry ARZU Original Flavor

Directions

1. Preheat oven to 350*
2. Cream Tahini and Molasses together
3. Add tofu, vanilla, baking soda and cinnamon- mix together
4. Add ARZU and mix well.
5. Drop by rounded teaspoonfuls onto ungreased or parchment paper lined cookie sheet.
6. Bake for 10-12 minutes.
7. Makes  2 dozen cookies.

Nutritional information Per Cookie:

Calories 60, Fat  3 gm, Trans Fat  0, Cholesterol 0, Sodium  40 mg, Carbohydrates 8 gm, Fiber 1 gm, Sugars 4 gm, Protein 2gm,          Calcium 2% RDA, Iron 4 % RDA.

Ingredients

• ½ Cup Arzu Original
• 1/3 Cup warm milk
• 1 Stick Butter or Margarine
• 1 ½ Cup Sugar
• 2 Eggs
• 1 Cup Sorghum Flour
• 1/3 Cup Tapioca Flour
• 2 Teaspoon GF Vanilla
• 2 Teaspoons GF Almond Extract
• ½ Teaspoon Xanthan Gum
• 2 ½ Baking Powder

Directions

1. Mix dry Arzu with warm milk. Set aside to cool.
2. In large mixing bowl, cream margarine, sugar and eggs together.
3. Add additional ingredients dry ingredients and mix well.
4. Add Arzu and milk mixture and mix well.
5. Chill covered dough (30 minutes in the freezer) or (2 or more hours in the refrigerator)
6. Use mixture of ½ cup sorghum flour and ½ cup tapioca to dust surface and work into dough. If dough does not roll well with additional flour, chill the dough more.
7. Roll to approximately 1/8th inch and cut in your favorite shapes. Choose shapes without small, intricate cut outs- for instance bells, trees, boots, etc. work best) It is important to keep all cookies close to the same thickness as possible for even cooking.
8. Place on cookie sheet lined with parchment paper and bake in a 350* preheated oven for 7-10 minutes.
9. Remove from oven and let sit for 5 minutes before removing from pan. After 5 minutes, carefully slide parchment paper (with cookies still on it) off of cookie pan onto the counter or cooling rack. Let cool completely before removing from parchment.

Important: If cookies are not cooled completely, they may break.

Makes approximately 2 dozen 2 ½ inch cookies.

Icing:

If you are not planning to ice cookies, you may sprinkle some sugar onto shapes and lightly press into dough before cooking. Of course though we all know that no cookie is perfect without the icing on the top.

Ingredients

• 1 Cup Confectioners’ Sugar
• 2 teaspoons milk (may substitute with orange juice or other favorite juice)
• 3 teaspoons Agave Nectar
• ½ teaspoon GF Almond Extract
• ½ teaspoon GF Vanilla Extract
• Food coloring of choice

Directions

1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in agave nectar and extracts until icing is smooth and glossy. If icing is too thick, add more agave. If too thin, add more confectioners’ sugar.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Ingredients

• 6 Tablespoons Butter or Margarine
• 1 Cup Brown Sugar
• 1 Egg
• ¼ Cup Molasses
• 1 Teaspoon Cider Vinegar
• 1 Cup Quinoa Flour
• 1/3 Cup Tapioca Flour
• ½ Cup ARZU Chai Flavor
  (may substitute with Original Flavor Arzu and 2 Teaspoon Cinnamon)
• ¼ Teaspoon Cloves
• 2 Teaspoons Ginger

Directions

1. Pre-heat over to 350*
2. In large mixing bowl, cream butter and sugar together.
3. Add eggs, molasses and vinegar. Mix well.
4. Add remaining ingredients. Mix until blended.
5. Chill covered dough (30 minutes in freezer) or (2 or more hours in refrigerator)
6. Use mixture of ½ cup quinoa flour and ½ cup tapioca flour to dust surface and work into dough. If dough does not roll well with additional flour, chill the dough more.
7. Roll to approximately 1/8th inch and cut with gingerbread cookie cutters. It is important to keep all cookies as close to the same thickness as possible for even cooking.
8. Decorate as desired with raisins, cranberries, etc for buttons and eyes. Sprinkle sugar onto gingerbread cookies and lightly press into dough before cooking.
9. Place on cookie sheet lined with parchment paper.
10. Bake in oven for 12-15 minutes.
11. Remove from oven and let sit for 5 minutes before removing from pan. After 5 minutes, carefully slide parchment paper (with cookies still on it) off of cookie pan onto the counter or cooling rack. Let cool completely before removing from parchment.

 Important: If cookies are not cooled completely, they may break.

Makes approximately 2 dozen 2 ½ inch gingerbread cookies.

Ingredients

• 1 Cup sorghum flour
• ½ Cup rice flour
• 1 Cup Arzu Chai Flavor (may substitute with Original flavor and 1/12 Teaspoons pumpkin pie spice)
• ¾ Cup firmly packed brown sugar
• 1 Tablespoons Baking powder
• ½ Teaspoon baking soda
• ½ Teaspoon salt (optional)
• 1 Cup canned pumpkin (may substitute with fresh cooked pumpkin)
• ¾ Cup milk (may substitute with your favorite dairy free milk such as rice milk, almond milk, etc)
• 1 egg, lightly beaten
• 1/3 cup vegetable oil (may substitute with your favorite oil (IE: grapeseed, flaxseed oil, almond oil)

Directions

1. Preheat oven to 375*
2. Line 12 medium muffin cups with paper baking cups, or lightly grease bottom only.
3. Combine all dry ingredients in a bowl, mix well.
4. Add combined pumpkin, milk, oil and eggs to dry ingredients. Mix just until dry ingredients are moistened.
5. Fill muffin cups ¾ full.
6. Bake for 22-25 minutes or until golden brown.
7. Let muffins stand for a few minutes then remove from pan.

Makes 1 dozen muffins.

These muffins are excellent candidates to be frozen and eaten later.

Ingredients

• 2 sticks butter or margarine (1 cup)
• ¾ cup brown sugar
• ½ tablespoon grated lemon peel
• 2 teaspoon vanilla extract
• 1 cup Arzu Original Flavor
• ½ cup sorghum flour
• ½ cup rice flour
• Juice of one lemon

Directions

1. Beat together margarine, brown sugar, lemon peel, and vanilla until creamy.
2. Add flour and Arzu; mix well.
3. Cover and chill for 30 minutes.
4. Preheat oven to 350* F.
5. Shape dough into 1 inch balls.
6. Place 3 inches apart on ungreased cookie sheet.
7. Flatten each cookie with the bottom of a glass dipped in granulated sugar.
8. Bake 12-15 minutes or until edges are light golden brown.
9. Cool 2 minutes before removing from cookie sheet and placing on cooling rack.

Makes 2 dozen cookies.
Optional: garnish with powdered sugar or drizzle with melted chocolate.

½ cup margarine or butter (1 stick)
¾ cup brown sugar
1 egg
2 teaspoon vanilla
½ cup sorghum flour
¼ cup rice flour
3 tablespoons unsweetened coco powder
½ teaspoon baking soda
¼ teaspoon salt (optional)
1 ½ cups Arzu Original
½ cup gluten-free chocolate chips

Pre Heat Oven to 350* F. Line two cookie sheets with parchment paper.
Cream margarine and sugar until creamy.
Add egg and vanilla; beat well
Add combined sorghum flour, rice flour, coco powder, baking soda and salt. Mix well.
Stir in Arzu and chocolate chips.
Drop by rounded tablespoons onto parchment paper.
Bake 10-12 minutes.
Cool 1 minute before removing from cookie sheet and placing on cooling rack.
Yields 2 dozen cookies.

¾ cups brown sugar

3-4 ripe bananas (over ripe bananas work best)

1  egg

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt (optional)

1 ½  cup rice flour

½ cup ARZU Original ( 1 packet)

Preheat oven to 350*

Cream butter and brown sugar together.  Add mashed bananas and mix together.

Add egg and  mix well.

Add dry ingredients to above mixture starting with the baking soda , baking powder and salt.

Next add the rice flour then the ARZU.

Pour into greased muffin tin or paper lined muffin tin.

Bake for 20 minutes at 350*

Makes 1 1/2 dozen Muffins

These freeze well to make an easy, quick morning breakfast or snack.