A little red for a gluten-free Valentine’s Day recipe! These gluten-free cranberry muffins were made without nuts, but I often leave out unnecessary ingredients when testing a recipe for the first time. I am a walnut lover, among others, and really missed them in these muffins. It would have really made a better flavor. Next time I plan on adding an egg yolk, as well, just to add more yellow color. When baking with sorghum it lends more of a tan color to your baked goods, as does almond milk.
A nice gluten free cranberry muffin, doesn't brown on top, but tastes wonderful, just the same.
- 3/4 cup rice flour
- 1/4 cup sorghum flour
- 2/3 cup tapioca starch
- 2/3 cup potato starch
- 1/2 cup sugar (I used evaporated cane sugar)
- 3 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaapoon guar gum
- 1/2 teaspoon sea salt
- 1 ?4 cup extra virgin olive oil or oil of your choosing
- 1 cup milk of your choice (I used Homemade Almond Milk)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup dried cranberries + more for the tops
- 1/2 to 1 cup walnuts, chopped
- Spray olive oil or other cooking oil, for coating pan
- Preheat oven to 400°F.
- Spray or oil muffin pan.
- In a bowl, add dry ingredients and whisk until all one color; set aside.
- In the bowl of your mixer, beat the egg whites on high until white and foamy.
- Add the eggs, oil, milk, vinegar and vanilla to the mixing bowl and blend on medium speed until thoroughly blended.
- Add the dry ingredients and mix until creamy.
- Using your mixer's flat beater attachment, or with a rubber spatula, fold in the cranberries and nuts.
- Spoon the batter into the muffin tins and top with additional cranberries, about 3-4. Push them into the batter a little bit.
- Bake for 25-28 minutes or until golden brown.
- Remove from oven and allow to cool for about 4 minutes.
- Remove muffins and allow to further cool on a baking rack.