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I made these muffins from wheat flour before diagnosis and I have made them
with gluten free flours since.   I swear that no one will ever know the
difference.   These muffins are the closest thing to tasting like a good old
wheat muffin that I have found.   Enjoy!

Kathy Smith
Pittsburgh, PA

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Pumpkin Chip Muffins

2  eggs
1  cup sugar
1  cup canned pumpkin
3/4  cup oil
1-1/2  cup Bette Hagman Four Flour Blend
3/4  tsp. xanthan gum
1 tsp.  baking soda
1 tsp.  baking powder
1/2  tsp. salt
1/2  tsp. cinnamon
1  cup chocolate chips


Whisk flour, xanthan gum, baking soda, baking powder, salt and cinnamon
together.
Beat eggs, oil, pumpkin and sugar until smooth.
Add dry ingredients to wet ingredients just until incorporated.  Fold in
chocolate chips.
Pour into 12 greased muffin tins.  Bake at 400 degrees for 16-20 minutes or
until a toothpick tests clean.  Let stand in tins for 10 minutes, then turn
out to cool completely.

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