Since learning my Vitamin A was low, I have consciously added high Vitamin A foods into my diet on a daily basis: Carrot Juice, Sweet Potatoes, Broccoli, and my all time favorite - PUMPKIN! Pumpkin is one of the very healthiest sources of Vitamin A. It's also high in Fiber and contains zero cholesterol. Pumpkin is a healthy choice for those with diabetes or anyone living on a Gluten-Free diet. Celiacs should note that Vitamin A interacts with Vitamin D, and that it helps us absorb protein better. So - enjoy more high Vitamin A foods and start reaping the health benefits!
My mom and I used the XO Baking Co. all-purpose Gluten-Free flour for this recipe,
and it turned out FAB-U-LOUS!
Gluten-Free, Grain-Free Pumpkin Muffins
1 - 16 oz can of pumpkin (or 2 cups 100% pumpkin)
1 cup melted butter
3 cups XO Baking Co. All Purpose Flour Blend
2 to 2 1/2 cups of white, granulated sugar
1/2 tsp. baking soda
1 1/2 tsp. pink salt
1 tablespoon ground allspice
1 tablespoon nutmeg
2 tablespoons cinnamon
Blend all ingredients with an electric mixer for about 2 minutes.
Bake at 350-375 for about 15-20 minutes or until a fork comes out clean.
This recipe makes about 24 muffins. Happy Baking!