January 24, 2011
Cranberry Walnut Muffins
Muffins are wonderful. Don’t you think so? They are a nice serving size and work perfectly for an easy snack or breakfast. They can satisfy that desire for something bready, and they are so very versatile. You can vary the flours and the add-in options are numerous. Try a variety of nuts, fresh, canned, dried, or frozen fruit, chocolate or other sweet “chip”, coconut, or seeds. You can do all kinds of things with muffins!
As much as I love them, I hadn’t made any in a while. I guess I became too busy with holiday baking, and as a result muffins were neglected and almost forgotten. Almost. Who could forget them? When I did remember, I decided I needed to create a new muffin recipe I could share with all of you. It had been a while since I posted a muffin recipe, and I was in the mood to try something new.
As usual, I made a double batch of these. I often intend to freeze some, and while that does happen at times, more often than not, all the muffins get eaten in a few days. That was the case with these. We enjoyed them and I bet you will too.
Gluten-Free Cranberry Walnut MuffinsPreheat oven to 400°
- 1/2 c. sorghum flour
- 1/2 c. brown rice flour
- 1/2 c. sweet rice flour
- 1/2 c. + 2Tb. potato starch
- 1/4 c. tapioca starch
- 1 tsp. xanthan gum
- 1 Tb. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 tsp. unflavored gelatin (optional)
- 1/2 c. sugar
- 1/4 c. melted coconut oil (or cooking oil of choice)
- 1 c. milk or milk substitute (I used Almond Breeze original)
- 1 tsp. vanilla extract
- 2 large eggs
- 1/2 c. chopped toasted walnuts
- 1/2 c. dried cranberries
Soon into a greased muffin tin. Bake at 400° for 18 – 20 minutes. Let cool in the pan for several minutes then remove to a wire rack.
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This recipe is part of Slightly Indulgent Tuesdays.
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