• 2 c. rice flour
• 1 c. oat bran
• 2 t. baking soda
• 2 t. baking powder
• 1 t. cinnamon
• 1 t. ground ginger
• 1/2 t. salt
• 3/4 c. dried cranberries
• 1/4 c. pumpkin seeds
• 2 c. canned pumpkin
• 3/4 c. olive oil

• Whisk together pumpkin and olive in a small bowl.
• Combine first nine ingredients (rice flour - pumpkin seeds) in a large bowl. Make a well in the center and pour in the wet ingredients. Stir just until mixed.
• Spoon into greased muffin tin (makes ~12 muffins) and bake at 350º F for 20-25 min. Allow to cool in the pan for 10 min. before removing from pan.

Allergy Proof Recipes for Kids by Leslie Hammond and Lynne Marie Rominger, p.90