Pumpkin "Chocolate"-Chip Muffins

Ingredients:

• 4 eggs
• 2 cups sugar
• 1 (16 ounce) can pumpkin
• 1 teaspoon vanilla extract
• 1 1/4 cups vegetable oil
• 3 cups gluten-free flour (Gluten-Free Pantry All-Purpose is my fave)
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 12 ounces gfcf "chocolate" chips

Directions:

1) In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth.

2) Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips.

3) Fill greased or paper-lined muffin cups 3/4 full.

4) Bake at 400 F for 16-20 minutes.

Chex Chicken Nuggets

Ingredients:
2 boneless skinless Chicken Breasts (cubed)
1 Cup of Honey Nut Chex (crushed)
1 teaspoon of Salt
1/2 teaspoon of Parsley flakes
1/2 teaspoon of Oregano
1/4 teaspoon of Onion powder
1/4 teaspoon of Pepper
2 Eggs
1/4 Cup of White Rice flour
1/4 Cup of Brown Rice flour
1/4 Cup of Tapioca flour
about 1 Cups of Oil for frying 

Preparation:

1)Crush Chex cereal in food processor and set aside in a shallow bowl.

2) Combine all 3 flours in a shallow bowl and set aside.

3) Beat eggs and set aside.4) Heat oil over medium-high heat.

Directions:

1) Place cubed chicken in a food processor. Process chicken until it is a paste. Remove to a bowl and add:

salt, parsley, oregano, onion powder, and pepper.  Combine well.
2) Roll the chicken paste into balls (about 1 tablespoon).
3) Roll chicken in flour, then egg, and then Chex crumbs. Then, press the ball down to make a nugget. Set nuggets aside.
4) Place as many nuggets as possible in the oil, and fry until the bottoms are golden, turn and fry until the other side is golden. About 2-3 minutes per side. 

5) Remove to a towel-lined plate (to catch any excess oil).