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Pumpkin Berry Muffins

You're going to love the taste of these berry studded pumpkin muffins. They taste tart and sweet and grainy-tender all at once. Use two cups of your favorite gluten-free flour combo, if you prefer. I just happen to like the combo of buckwheat and corn meal. It gives these little gems a whole grain texture that reheats like a charm. If you decide not to go gluten-free with this recipe, substitute the buckwheat, sorghum or rice flour with regular flour. You should also exclude the xanthan gum and tapioca or potato starch if you chose not to go gluten-free. Ingredients

1/2 cup extra light olive oil or vegetable oil
1 cup canned organi...

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