1/3 Cup Olive Oil
1 Cup canned pumpkin (plain, not the ready pie mix)
1 1/2 Cups Amaranth flour
1 1/2 teaspoon Cinnamon powder
1 teaspoon ground carob
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup finely chopped fresh cranberries or 2/3 cup dried cranberries
Preheat oven to 375 degrees.
Combine eggs, oil and pumkin in a food processor or blender. Mix dry ingredients together then add to pumkin mixture. Blend until smooth. Stir in the cranberries.
Lightly grease mini-muffin tins (OK to line with paper cups but can be a waste of paper!) Bake for 15 minutes.
Cool muffins completely before storing in container or Ziplock bag. OK to freeze. Makes about 30 to 36 muffins depending on size.
If your dog can handle sweeteners (sugars) you can put 1/4 cup honey and reduce oil to 1/4 cup.
Different flavors; substitute 1/4 cup molasses (which is high in B vitamins) and reduce oil to 1/4 cup but change oil to pumpkin oil.
Change cranberries to dried blueberries for a completely different taste.
It is OK to substitute different flours for Amaranth. Try Spelt flour or Oat flour instead of white or wheat flours.
This recipe is good enough that my husband eats the muffins! Of course the dogs look hurt when he does so he feels guilty about it!