The Gluten-Free Homemaker

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 Muffins

Preheat 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

Whisk together the dry ingredients in a medium mixing bowl. In a small bowl or glass measuring cup, combine the milk, vanilla, and eggs.  Add the oil to the dry ingredients and stir.  Then add the remaining wet ingredients and mix together with a large spatula or spoon until the dry ingredients are incorporated.  Fold in the walnuts and 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.



View Printable Recipe

This recipe is part of Slightly Indulgent Tuesdays.

Labels: bread recipes, breakfast recipes