Gluten Free Cranberry Nut Muffins

Ingredients:

• 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

Instructions:

1. Preheat oven to 400°F.
2. Spray or oil muffin pan.
3. In a bowl, add dry ingredients and whisk until all one color; set aside.
4. In the bowl of your mixer, beat the egg whites on high until white and foamy.
5. Add the eggs, oil, milk, vinegar and vanilla to the mixing bowl and blend on medium speed until thoroughly blended.
6. Add the dry ingredients and mix until creamy.
7. Using your mixer's flat beater attachment, or with a rubber spatula, fold in the cranberries and nuts.
8. Spoon the batter into the muffin tins and top with additional cranberries, about 3-4. Push them into the batter a little bit.
9. Bake for 25-28 minutes or until golden brown.
10. Remove from oven and allow to cool for about 4 minutes.
11. Remove muffins and allow to further cool on a baking rack.

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