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.

Ingredients:

• 2 Tbsp Butter or margarine
• 4 cups gluten free marshmallows
• 2 tsp gluten free vanilla
• 2 cups Arzu Original Flavor
• 1 cup shredded coconut

Directions:

• In a 3 quart saucepan, melt butter over medium heat.
• Add marshmallows and stir until melted.
• Remove from heat, add vanilla.
• Add Arzu and mix well.
• Spoon into a greased 7×11 or 9×9 pan.
• Pat down and cool completely.
• Cut into 1 inch squares. Makes 36 squares.

Per square- Cal 52, Carb 9gm, Sugar 4gm, Fiber 1gm, Fat 1gm, Protein 1gm

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.

Gluten free Marshmallows – (Approx. 10)

Melted Gluten free chocolate   (4 ounces) Can be melted in a pot placed near campfire.

½ cup Arzu Original

Roast marshmallows on open campfire (or over candle if inside)

Gently cover roasted marshmallow with melted chocolate

Roll chocolate covered marshmallow in dish of Arzu.

Enjoy!!!

·        Can substitute chocolate with white chocolate, peanut butter or other nut butter of choice.

1/3     cup honey

1       Tbls. canola oil (may use your favorite oil)

½       cup  walnut pieces* (coarsely chopped)

½       cup pecan pieces*(may substitute any nuts)

½       cup dried cranberries

1        cup Arzu Original (2 packages)

Preheat oven to 350*

Mix oil & honey in sauce pan over med. heat for 2 minutes. Remove from heat.

Blend dry ingredients in 13×9 glass baking dish.

Pour honey sauce over dry mixture, stirring to blend all ingredients.

Cook for 15 minutes total stirring every 5 minutes to evenly mix and brown granola.

Remove from oven and cool.  Store in air tight container for up to 1 week.

Makes 3 cups granola.

Delicious eaten as a cereal or  over yogurt or  ice cream !

¼      cup honey

1       tablespoon canola oil

              (may substitute butter, flax seed oil, grape seed oil, etc)

½       cup broken walnut pieces (coarsely chopped)

½       cup pine nuts

½       cup dried cranberries

1        cup Arzu Original (2 packages)

Preheat oven to 350*

Mix and heat oil and honey in sauce pan.  Remove from heat.

Blend dry ingredients in large glass baking dish.

Pour honey sauce over dry mixture, stirring to blend all ingredients.

Cook for 15 minutes total stirring every 5 minutes to evenly mix and brown granola.

Remove from oven and cool.  Store in air tight container for up to 1 week.

Delicious over yogurt or ice cream!

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.

Add:  1Tbsp  chopped Apricots      1/4 cinnamon

         1 Tbsp of Raisins                   1 Tbsp chopped pistachios,

         1 Tbsp of Honey                    1/4 orange zest     

Enjoy warm or cold.

Yields 4 1/4 cup servings.

This delicious tribute to Noah’s Pudding ( Arzu’s inspiration) can be served as a breakfast, dessert or  snack.