I made the best muffins this morning! They were loaded with cranberries and my homemade Carrot/Pinapple Marmelade, and each bite was tangy-sweet! A pat of butter on the steaming hot muffin was like a little bit of heaven.
These are so easy to make that you just have to try them! This is an altered recipe out of “125 Best Gluten-free Recipes” by Donna Washburn and Heather Butt. I like the original, but I have made adaptations I like a little better.
You start out mixing the flours and liquids separately, then combining them in a batter.
Fold the cranberries in last, then spoon into prepared muffin tins.
Bake in a preheated oven for around 25-30 minutes. They will be softly golden in color and a toothpick inserted in the center will come out clean.
Loosen from pan if needed and cool on a metal rack. I can never resist eating them hot, and I like butter on them!
Here is my recipe. If you want the original, you can buy the cookbook mentioned above.
GF Cranberry & Carrot Breakfast Muffins
1 cup brown rice flour
1/2 cup sorguhm flour
1/3 cup potato starch
1/3 cup tapioca starch
1 1/2 tsp. guar gum
1 Tbsp. baking powder
1/2 tsp. sea salt
2/3 cup juice (orange, cranberry, apple, raspberry, etc.)
1/3 cup plain yogurt
1 tsp. cider vinegar
1/4 cup oil (I like coconut oil, but you can use veg. oil or applesauce)
2/3 cup marmalade (I use my Carrot-Pineapple Marmalade)
2 large eggs
1 cup cranberries or blueberries
- Mix rice flour, sorghum flour, potato starch, tapioca starch, guar gum, baking powder, and salt in a large bowl and set aside.
- Combine the juice, yogurt, marmalade, cider vinegar, oil, and eggs in a medium bowl. Mix until combined.
- Add wet ingredients to the dry and stir until combined. Fold in the cranberries and spoon into prepared muffin tins.
- Bake at 350°F for 25-30 minutes. If your pan is dark or glass, decrease oven temp by 25°F. Remove from pan and cool on a wire rack.
Makes 12 muffins.
This recipe is corn- and wheat/gluten-free. If you replace the yogurt with juice it will also be dairy-free.