Pumpkin Cranberry Chia Breakfast Muffins Recipe RachelPharlain

• 1 1/4 cups organic whole-wheat pastry flour
• 1 cup organic oats
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon organic cinnamon
• 1/3 cup organic agave nectar
• 1/3 cup rice oil, safflower, or canola oil
• 1 cup organic roasted and pureed pumpkin (canned will work too)
• 3/4 cup chia gel
• 1/4 cup cranberry juice
• 1/2 cup dried cranberries

1. Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners
2. In a medium bowl combine all dry ingredients
3. In a small bowl, whisk together all wet ingredients
4. Add wet to dry and mix gently just until moistened
5. Fold in dried cranberries
6. Divide evenly into a 12-cup muffin tin (approximately heaping 1/2 cup scoop per muffin)
7. Bake for about 18 minutes or until a wooden toothpick comes out clean
8. Let cool for at least 30 minutes

flour, oats, baking powder, salt, cinnamon, nectar, rice oil, pumpkin, chia gel, cranberry juice, cranberries

Taken from www.chowhound.com/recipes/pumpkin-cranberry-chia-breakfast-muffins-30956 (may not work)