Gluten Free Cranberry Nut Muffins
Gluten Free Cranberry Nut Muffins might be just the breakfast you are searching for. One portion of this dish contains roughly 4g of protein, 5g of fat, and a total of 221 calories. This recipe serves 12 and costs 54 cents per serving. 20 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of baking powder, oil of your choosing, potato starch, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Gluten Free Recipe Box. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 31%, this dish is not so spectacular. Users who liked this recipe also liked Olive Thyme Mini Muffins (Gluten-Free, Grain-Free, Nut-Free, Paleo), Buckwheat Banana Nut Muffins (Gluten Free, Refined Sugar Free), and Gluten-Free Banana Nut Muffins.
Servings: 12
Ingredients:
3 teaspoons baking powder
1 cup dried cranberries + more for the tops
2 large eggs
1 teaapoon guar gum
1 cup milk (I used Homemade Almond Milk)
2/3 cup potato starch
3/4 cup rice flour
1/2 teaspoon sea salt
1/4 cup sorghum flour
1/2 cup sugar (I used evaporated cane sugar)
2/3 cup tapioca starch
1 teaspoon pure vanilla extract
1/2 to 1 cup walnuts, chopped
1 teaspoon xanthan gum
1 ?4 cup extra virgin olive oil or oil of your choosing
Equipment:
muffin tray
whisk
bowl
oven
mixing bowl
spatula
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Add the eggs, oil, milk, vinegar and vanilla to the mixing bowl and blend on medium speed until thoroughly blended.
3. 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.
5. Bake for 25-28 minutes or until golden brown.
6. Remove from oven and allow to cool for about 4 minutes.
7. Remove muffins and allow to further cool on a baking rack.
Nutrition Information:
covered percent of daily need
